Peanut Butter-Chocolate Chip Pound Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I have taken this to many potlucks and family functions. Always popular and never any left-over. Ingredients:
1 (18 1/4 ounce) package yellow cake mix with pudding |
1 cup milk |
1/2 cup creamy peanut butter |
1 teaspoon vanilla |
3 eggs |
1 (12 ounce) package miniature semisweet chocolate chips |
1/4 cup creamy peanut butter |
1 (6 ounce) package semi-sweet chocolate chips |
2 tablespoons chopped peanuts |
Directions:
1. In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
2. Using an electric mixer; beat on low speed for 1 minute.
3. Beat 2 minutes at medium speed.
4. Add in miniature chocolate chips; stir gently to combine.
5. Pour batter into a greased and floured bundt pan.
6. Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
7. Cool in pan for 10 minutes.
8. Turn cake out onto a wire rack; let completely cool.
9. In a saucepan, add icing ingredients.
10. Over low heat, stir constantly, until melted and smooth.
11. Drizzle warm icing over the top of the cooled cake.
12. Sprinkle peanuts over icing.
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