…the ground that was under them split open. The earth opened its mouth and swallowed them and their households, and all the possesions. They and all that was theirs descended alive to the pit; the earth covered them over and they were lost from among the congregation. (Num. 16:30-33)

About 2 or 3 years ago I was reading Mispacha magazine and saw a bundt cake dessert with cookie people falling in for the Korach parsha. I remember thinking how morbid it was. How could eat such a thing? But here I am 3 years later making that very dessert. This has been a dessert I was very excited to make to see what everyone would think. I chose a chocolate bundt cake with an ring of peanut butter in the middle that I adapted from one of my favorite baking blogs My Baking Addiction. I altered the recipe slightly and made it parve as well. I also added a peanut butter glaze that I found on the Peter Pan peanut butter website. I used the Tommy pareve chocolate rice krisy teddy bears for “Korach and followers”.

I think everyone got a great kick out of this dessert and the surprise hidden ring of peanut butter in the cake really made this cake unique. I wish I had a picture of the peanut butter ring from my cake but you can see how it looks at My Baking addiction here. The recipe for the Chocolate Peanut Butter Korach cake is below:

Chocolate Peanut Butter Korach Cake (adapted fromMy Baking Addiction)

For the filling
2/3 cup peanut butter
1/3 cup pareve cream cheese, softened
1 tablespoon pareve margarine, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons all-purpose flour

For the cake batter
1 3/4 cups all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup cocoa powder
3/4 cup boiling water
3/4 cup pareve sour cream
6 tablespoons pareve margarine, softened

6 tablespoons canola oil
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Preheat oven to 350

To make the filling
In a large mixing bowl, beat peanut butter, cream cheese and margarine until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.

To make the batter
In a medium bowl, whisk together flour, baking soda and salt.

In a medium metal or glass bowl, add cocoa and whisk in boiling water until smooth. Mix in sour cream.

In large mixing bowl, cream together margarine, oil, sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example – mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.

Spray a bundt pan with a nonstick spray that has flour included (like Baker’s Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached – about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over – remove the pan and let cool completely.

Peanut Butter glaze (adapted from Peter Pan peanut butter)
1-1/2 cups sifted confectioners’ sugar
1/4 cup pareve soy milk
1/4 cup Creamy Peanut Butter
1/2 teaspoon vanilla extract