If you love peanut butter and chocolate, you're gonna love this amazing pound cake recipe!
Here's what you are going to need:
1 Cup of butter, softened
1 Cup Creamy Peanut Butter
3 cups Sugar
2 tsp. pure vanilla extract
3 cups of Cake Flour
1/2 tsp. baking powder
1/2 tsp. salt
1 Cup milk
12 oz. premium semi-sweet chocolate chips
3/4 Cup of heavy cream
Here's what you need to do:
Grease and flour a 10-inch bundt pan. Set aside.
Cream together the peanut butter and the butter until smooth.
Add sugar and beat until light in color and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the vanilla.
In a small bowl, sift together the flour, baking powder and salt.
Gradually add the flour mixture and milk to the batter alternating between the two beginning and ending with the flour mixture. Mix the batter until smooth and creamy.
Spoon the batter into the prepared pan and spread evenly.
Place the pan in the center of a cold oven (do not preheat). Turn the oven on to 325 degrees F.. Bake until a toothpick inserted in the cake comes out clean, about 1 hour and 35 minutes. Since all ovens are different, be sure to start checking the cake's progress after about 1 hour and 10 minutes to see if it's done.
When finished baking, remove from the oven and let the cake cool in the pan for 30 minutes.
Turn the cake out onto a wire rack to finish cooling. Be sure to cool completely before icing or the icing will slide right off of the cake.
Place the chocolate chips in a small mixing bowl.
Heat the cream in a heavy-bottomed saucepan just until bubbling. Pour the cream over the chocolate chips and stir until chips are melted and icing is smooth. Let cool for 2-3 minutes.
Place the cooling rack on a clean baking sheet to catch the drips. Pour the icing evenly over the cake, allowing it to cascade and cover the cake.
Move the cake to your cake plate. Scrape the drippings from the baking sheet, reheat and pour over the cake.
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