Penzeys Peanut Butter Pound Cake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 14
• 1 cup butter, softened
• 1 cup creamy peanut butter
• 3 cups sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups semi-sweet chocolate chips
• 3/4 cup heavy cream

Recipe

• 1 do not preheat the oven.
• 2 lightly grease and flour a 10-inch tube pan, and set aside.
• 3 in a large bowl, cream together the butter and the peanut butter. add the sugar and beat until light in color.
• 4 add the eggs, one at a time, mixing well after each addition. the mixture should be light and fluffy.
• 5 add the vanilla.
• 6 in a smaller bowl, sift together the flour, baking powder, and salt.
• 7 gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. mix until smooth and creamy.
• 8 pour into the cake pan, and place in the cold oven.
• 9 set the oven temperature to 375 degrees f, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
• 10 when it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
• 11 for the icing:.
• 12 place the chocolate chips in a small mixing bowl.
• 13 heat the cream in a heavy saucepan, until boiling. pour over the chocolate chips and stir until creamy and smooth.
• 14 let cool for 2 to 3 minutes.
• 15 brush any loose crumbs from the cake. place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
• 16 pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
• 17 move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.