PEANUT BUTTER CHOCOLATE CHIP POUND CAKE RECIPE - (4.2/5)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). 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. 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
PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE
Make and share this Peanut Butter-Chocolate Chip Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
- Using an electric mixer; beat on low speed for 1 minute.
- Beat 2 minutes at medium speed.
- Add in miniature chocolate chips; stir gently to combine.
- Pour batter into a greased and floured bundt pan.
- Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
- Cool in pan for 10 minutes.
- Turn cake out onto a wire rack; let completely cool.
- In a saucepan, add icing ingredients.
- Over low heat, stir constantly, until melted and smooth.
- Drizzle warm icing over the top of the cooled cake.
- Sprinkle peanuts over icing.
Nutrition Facts : Calories 525.3, Fat 28, SaturatedFat 11.3, Cholesterol 55.7, Sodium 405, Carbohydrate 66.3, Fiber 3.9, Sugar 44.3, Protein 10.2
PEANUT BUTTER POUND CAKE RECIPE - (4.5/5)
Provided by á-2700
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf. In a large bowl, mix flour, baking powder, salt and baking soda. Set aside. On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla. Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely. Pour the batter into the prepared pan and bake for 60 to 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done. Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack. Dust with powdered sugar or frost as desired. Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake. FROSTING: Cream butter and peanut butter. Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency. Pour over the top of the cake. For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions. Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.
CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE
Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!
Provided by AZPARZYCH
Categories Breakfast
Time 1h45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
- 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.
- 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.
- 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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PEANUT BUTTER CHOCOLATE CHIP CAKE RECIPE - TODAY.COM
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4.3/5 (131)Category DessertsAuthor Erica Chayes WidaTotal Time 45 mins
- 1. Mix together cake mix, peanut butter, milk and eggs in an electric mixing bowl and, with the whisk attachment, mix on low for 1 minute.
- 2. Scrape the sides of the bowl with a spatula. Mix again on medium-high for 3 minutes, until the batter looks luscious and smooth. Gently stir in the chocolate chips.
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PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE RECIPE
From pillsbury.com
4/5 (34)Category DessertServings 12Total Time 2 hrs 55 mins
- Heat oven to 350°F. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
- Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
- In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.
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