1Mix cake according to box directions, then add 3 oz of chopped walnuts & 1/2 bag of choc chips to batter. Pour into bundt pan & cook according to box directions.
2When cake has cooled slightly, remove from pan and allow to cool competely.
3Frost cake with cream cheese frosting. Melt remainder of choc chips, and the peanut butter chips seperately. Drizzle the choc. chips over the frosted cake allowing it to dry before drizzling the the peanut butter chips. Sprinkle remaining walnuts on top before the peanut butter chips dry.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...