Peanut Butter Chocolate Chip Pound Cake
8:03 AM Posted In cake , Chocolate , glaze , peanut butter Edit This 0 Comments »If you know me at all, you know that I am not a huge peanut butter fan. But when I saw this cake, I was drawn to it and decided I had to make it. It looked so pretty and appetizing. I haven't made hardly anything new in the baking department in quite some time, not since the chocolate raspberry cake a while back. I have been cooking up a lot of new things from my different magazines or things that pop into my head...but as for baking...MEH not so much. This cake has those itty bitty mini chocolate chips, not only sprinkled across the top, but also baked right in throughout the cake.
The feedback from my lovely wife's employees was that this cake was like the best peanut butter chocolate chip cookie they had ever eaten - in cake form. I even bought them some milk to go with it. Who can eat peanut butter without milk???
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| Glazed and chipped and completed :) |
I got the recipe for this cake from Recipe Girl who is COMPLETELY amazing!!! I can actually take NO credit for this cake except for the good sense to make it. I have made a few things from her site recently and EVERY single one of them has been AMAZING!!!
PEANUT BUTTER CHOCOLATE CHIP POUND CAKE
Ingredients:
CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
Directions:
1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
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| Peanut butter, butter, and sugar |
2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
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| A very thick cake dough - it IS a pound cake! |
2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
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| You couldn't see the chocolate chips so I flipped it over and glazed it upside down |
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| I didn't think the glaze would be very glaze-y, but it totally was |
3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.
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