While we all know there is nothing on earth that can beat the marriage of peanut butter and chocolate (thank you, Reese’s Peanut Butter Cups – you’ll always have my heart – don’t forget Buckeyes and Peanut M&M’s), the addition of a puddle of melted ice cream to the mix is not quite as intuitively accepted.

Rest assured, a pint of liquified (previously intentionally) frozen dessert serves as magic in a simple (SO SIMPLE) chocolate cake recipe.
Yes, Peanut Butter Cup Ice Cream, simple Dutch chocolate cake, and a chunky peanut butter glaze will leave your heart singing.

This is up your alley, right?
If not…who are you?

Chocolate Peanut Butter Cup Ice Cream Melt Cake

Chocolate Peanut Butter Cup Ice Cream Melt Cake

Cake:
Ample butter and flour for coating and dusting cake pans
3 cups all-purpose flour
3 cups white sugar
1 1/2 cups unsweetened cocoa powder
1 Tbs. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. sea salt
1 pint Ben & Jerry’s Peanut Butter Cup Ice Cream, melted at room temperature

Chunky Peanut Butter Glaze:
1 cup chunky peanut butter
1/4 cup powdered sugar
1/4 cup milk

Preheat the oven to 350 degrees. Butter a large bundt cake pan thoroughly. Dust with flour and tap out the excess.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs and melted ice cream and stir well.

Pour the batter into the prepared pan.

Bake for 40-45 minutes in a 350 degree oven, until a toothpick inserted into the center comes out clean.

Cool completely, about 30-60 minutes. Using a small spatula, release the sides of the cake from the pan and invert onto a serving plate.

In a small pot on the stovetop (or in the microwave), melt the peanut butter until liquidy and smooth.
Stir in the sugar and milk.
Whisk together until dreamy and glazy.
Pour over the cooled cake – drizzle-like.

Slice and serve bits of heaven.