Tuesday, February 14, 2012

Peanut Butter Chocolate Chip Cake

I finally made the Peanut Butter Chocolate Chip Cake that has been on my list forever to make.  We had a surprise baby shower for a friend of mine so it seemed the like the best timing.  It turned out super yummy but I did end up eating one piece at the party and one for dessert later that night.  The best news is that it was finished completely by the end of the day so that I didn't eat another piece for breakfast. 

I was browsing the blogs to find more desserts that I couldn't live without and I found a blog at Recipe Girl:

She got her recipe from Peter Pan Peanut Butter and changed it a little:

I took the recipe from both and changed it a little too :)  I guess that is the theme of the recipe game.  I made the cake but I wanted to add to the chocolate factor so I added chocolate glaze instead of the peanut butter glaze in the recipe.  Who doesn't love more chocolate!!!  So the bad news is that I forgot to take a picture of the cake before we ran out the door for the baby shower.  I took a picture when we came home so that is the best that I have to offer :)  I hope that you try this recipe sometime when you have lots of extra eggs (because it takes 6 eggs).

Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze

Yield: 12 to 14 servings
Prep Time: 25 min
Cook Time: 1 hr, 20 min


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 1/2 cups chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips


1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

Tips: Might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well!

Source: RecipeGirl.com (Adapted from Peter Pan Peanut Butter)

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