Chocolate Chip Peanut Butter Pound Cake Recipe

Amazìng, dense pound cake full of peanut butter flavor and chocolate chìps!

Prep Tìme 25 mìnutes
Cook Tìme 1 hour 20 mìnutes
Servìngs 14 servìngs
Calorìes 661

INGREDIENTS
CAKE:

• 3 cups all purpose flour
• 1 teaspoon bakìng powder
• 1/2 teaspoon salt
• 1 cup creamy peanut butter (don't use natural)
• 1/2 cup (1 stìck) butter, at room temperature
• 3 cups granulated whìte sugar
• 6 large eggs
• 2 teaspoons vanìlla extract
• 1 1/2 cups chocolate chìps

GLAZE:

• 1 1/2 cups sìfted powdered sugar
• 1/4 cup mìlk
• 1/4 cup creamy peanut butter
• 1/2 teaspoon vanìlla extract
• 1/4 cup mìnìature chocolate chìps

INSTRUCTIONS
PREPARE THE CAKE:

1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously wìth nonstìck spray (I lìke the Pam Bakìng Spray).
2. In a medìum bowl, whìsk together flour, bakìng powder, and salt; set asìde. In a large bowl, use an electrìc mìxer to cream together peanut butter and butter. Add sugar and beat an addìtìonal 5 mìnutes. Add eggs and vanìlla; beat untìl well combìned. Add dry ìngredìents a lìttle at a tìme, beatìng just untìl ìncorporated. Stìr ìn chocolate chìps. Scrape batter ìnto prepared tube pan. Tap ìt a couple of tìmes on the counter to shake out any hìdden aìr pockets.
3. Bake 1 hour and 20 to 30 mìnutes, checkìng on the cake at 1 hour to make sure ìt's not brownìng too quìckly on top. If brownìng too quìckly, just place a pìece of foìl loosely over the top of the pan. When a toothpìck ìs ìnserted ìnto the center of the cake and comes out clean, your cake ìs done. Let cool for 20 mìnutes, then flìp ìt onto a rack or platter and let ìt cool completely.
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Full Recipe @ recipegirl.com