Oh man, this cake is dense and wonderful! If you crave peanut butter and chocolate as much as I do, you better run and make this one! We've nicknamed this one the "two glass of milk" cake because you're going to need a big 'ol jug of milk to go with it (or a nice cup of coffee)!
As you can tell by the puddle around the cake, I got a little carried away with the glaze. Who doesn't love glaze though?! I also was a little impatient and didn't let the cake cool, but man it was worth eating it warm!
Peanut Butter Chocolate Chip Pound Cake
3 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Creamy Peanut Butter (do not use natural)
1/2 Cup Butter, softened
3 Cups Sugar
6 Large Eggs
2 Tsp Vanilla
1 1/2 Cups Chocolate Chips
1 1/2 Cups Powdered Sugar
1/4 Cup Creamy Peanut Butter
1/4 Cup Milk
1/2 Tsp Vanilla
1/4 Cup Mini Chocolate Chips
Preheat oven to 325 degrees. Butter and flour a 10" tube pan well (or use baking spray generously). To prepare cake; in medium bowl, whisk or sift flour, baking powder, and salt - set aside. In the bowl of your electric mixer cream peanut butter and butter, then add sugar and beat for 5 minutes. Add eggs one at a time and vanilla - beating until well combined. Add flour mixture a little at a time, until just combined. Pour into prepared tube pan, then tap on counter gently to remove any air bubbles. Bake for one hour, then check to make sure it's not browning too quickly (if it is, place some tin foil loosely over the top) and continue baking for another 20 minutes, until toothpick comes out clean from the center. Remove from oven and let cool for 20 minutes, then flip and let finish cooling completely.
To make glaze; mix all ingredients with a whisk until smooth. Slowly drizzle over cooled cake. Then sprinkle mini chocolate chips on top. Glaze will take a bit to set, but the process can be quickened by putting the cake in the fridge.
*Note: To make this truly sinful, try cutting up Reese's peanut butter cups instead of the chocolate chips!