Peanut Butter Choclate Chip Pound Cake with PB Glaze
Recipe from: Confessions of a Wannabe Baker
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 1/4 cups chocolate chips
1/2 c. peanut butter chips
Preheat oven to 325 degrees F.
Grease a tube pan ( I used Wilton Cake Release)
In a medium bowl, mix together flour, baking powder, and salt; set aside.
In mixer, cream together peanut butter and butter.
Add sugar and beat for 5 minutes.
Add eggs and vanilla beating until well combined.
Add dry ingredients a little at a time, beating just until incorporated.
Stir in chocolate and PB chips.
Pour batter into prepared tube pan.
Tap it a couple of times on the counter to shake out any hidden air pockets and get the batter level
Bake 1 hour and 20 minutes.
After an hour, check on the cake and make sure it isn’t browning too much- if it is, loosely cover with foil
When a toothpick comes out clean it is finished.
Let cool for 20 mins and then remove from pan and let cool completely.
Ice with glaze once totally cooled
1 1/2 cups (sifted) powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter ( I actually ran out of creamy, so I used natural chunky and it was fine)
1/2 teaspoon vanilla extract
1/4 cup mini- chocolate chip
Directions: In a medium bowl, mix 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, I let it set over night, but you could speed it up in the fridge.