CHOCOLATE CHIP PEANUT BUTTER POUND CAKEIngredients
1 box (18 oz.) yellow cake mix
1 cup milk
3/4 cup Creamy Peanut Butter
3 eggs
2 cups mini semi-sweet chocolate chips
1 box (18 oz.) yellow cake mix
1 cup milk
3/4 cup Creamy Peanut Butter
3 eggs
2 cups mini semi-sweet chocolate chips
Directions
Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
In large bowl, with electric mixer at low speed, beat cake mix, milk, 1/2 cup Creamy Peanut Butter and eggs until blended, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate. Pour into prepared pan.
Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
In large bowl, with electric mixer at low speed, beat cake mix, milk, 1/2 cup Creamy Peanut Butter and eggs until blended, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate. Pour into prepared pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Meanwhile, for icing, in medium microwave-safe bowl, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter at HIGH 1 minute or until chocolate is melted; stir until smooth.
Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.
Serves: 12
Preparation Time: 15 Minute(s)
Cook Time: 45 Minute(s)
Preparation Time: 15 Minute(s)
Cook Time: 45 Minute(s)
