 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
This rich pound cake features the classic combination of chocolate and peanut butter. Buttermilk in the batter lends to its moist texture.Kelly McDonald, Edinburg, Texas Ingredients:
1 cup butter, softened |
1-1/4 cups sugar |
1 cup packed brown sugar |
5 eggs |
1 cup buttermilk |
2 teaspoons vanilla extract |
3 cups cake flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1-1/2 cups peanut butter chips, melted |
1-1/4 cups semisweet chocolate chips, melted |
glaze: |
1 cup semisweet chocolate chips |
1/3 cup peanut butter chips |
1/2 cup heavy whipping cream |
Directions:
1. Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips.
2. Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife.
3. Bake 60-65 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake. Yield: 16 servings.
|
|