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Peanut Butter Chip Pound Cake




Source of Recipe


Aunt Saunny

l yellow cake mix (2 layer)
l cup milk
l/3 c. creamy peanut butter
l tsp. vanilla
3 eggs
l (l2 oz) mini semi-sweet choc. chips

Icing:
l/4 c. creamy peanut butter
l (6 oz) pkg. semi-sweet choc. chips

Garnish:
2 tablespoons chopped peanuts

Heat oven to 350. Generously grease with lightly flour bundt cake or tube pan. In med. bowl, combine cake mix, milk, peanut butter, vanilla and eggs. Beat with electric mixer on low speed for l minute scraping the sides of the bowl occasionally. Stir in mini choc. chips. Pour into greased and floured pan.

Bake at 350 for 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 for l0 minutes. Invert on wire rack or heatproof plate; remove pan. Cool for l l/3 hours or until completely cooled.

In a small saucepan, melt 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.
Serves l2