1 Bundt cake or 12 slices
- Bundt cake pan
- 2 mixing bowls
- Stiff spoon or spatula
- 1 cup melted Aunt Sandy's 10x Cannabutter
- 1 tablespoon regular butter for greasing pan
- 1 ½ all-purpose flour
- ½ teaspoon baking soda
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 cup peanut butter
- ½ teaspoon vanilla extract
-Preheat oven to 350 degrees
-Grease Bundt cake pan with regular butter.
-In a mixing bowl, mix flour and baking soda and blend together.
-In a separate mixing bowl, blend cannabutter, sugar, egg, peanut butter and vanilla. Mix well.
-Add the flour and baking soda to the egg mixture and mix thoroughly.
-Pour the batter into the Bundt cake pan.
-Bake 30 minutes or until a toothpick inserted comes out clean.
-Let cool and remove from pan.
-Store in an airtight cake dish or wrapped tightly.
Shelf life is 5 days at room temperature or a week in the refrigerator. Frozen it will keep for 3 months.