Tuesday, April 19, 2011

Peanut Butter Chocolate Chip Pound Cake with PB Glaze

Holy yum!


My sweet, dear friend Amanda (wife of Jordan from the last post) sends me recipes regularly. When this one showed up in my inbox I immediately printed it, and went to work.

It helped that it was Monday afternoon and I knew I could get rid of it at playgroup the next day.

Yes, I have an obsession with PB and chocolate. 80% of the desserts I star/save are pb and chocolate.

I undercooked this one a bit and it sunk in a little, but it was still amazing! (seems even after almost 2 years I still don’t have my oven down!)

Recipe was adapted from RecipeGirl

[Printable Recipe]


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.IMG_5253 IMG_5254

Add eggs and vanilla beating until well combined.IMG_5255

Add dry ingredients a little at a time, beating just until incorporated.

Stir in chocolate and PB chips. IMG_5257

Pour batter into prepared tube panIMG_5258.

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.IMG_5259

Let cool for 20 mins and then remove from pan and let cool completely.

Ice with glaze once totally cooledIMG_5261

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. IMG_5260

Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. IMG_5262

Sprinkle chocolate chips on top. IMG_5265

The glaze will set eventually,  I let it set over night, but you could speed it up in the fridge.


This was rich and yummy and certainly will be made again.

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