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Peanut Butter Chocolate Pound Cake




Source of Recipe


Internet


List of Ingredients




Cake
1 (2 layer) yellow cake mix
1 cup milk
1/2 c. creamy peanut butter
1 tsp. vanilla
3 eggs
1 (12 oz) pkg. (2 cups)mini semi sweet choc. chips

Icing
1/4 c. creamy peanut butter
1 (6 oz.) pkg. semi sweet (1 cup)

Garnish
2 tablespoons chopped peanuts


Recipe



Heat oven to 350. Generously grease with shortening and lightly flour a 12 cup tube pan. In medium bowl, combine cake mix, milk, peanut butter, vanilla and eggs; beat with electric mixer at low speed for 1 minute scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniture chocolate chips. Pour
into baking 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 the center. Cool in pan for 10 minutes. Invert on to a wire rack or heatproof serving plate; remove pan. Cool 1 1/2 hours or until completely cooled.

In a small sauce pan, melt icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over the top of cooled cake, allowing some to drip down sides. Sprinkle top of icing with chopped peanuts.