Chocolate Chip Peanut Butter Pound Cake W Recipes

PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
• Bake 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 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
• In small saucepan, melt all 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.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
• 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.
• Bake 1 hour and 20 to 30 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.
• 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.
• This pound cake is very dense and turns out a crispy exterior crust. Use a serrated knife to cut slices.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
• 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.
• 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.
• 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.

CHOCOLATE CHIP POUND CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Remove the pound cake from the loaf pan and spread the peanut butter frosting on top. Slice and serve.
• Storage: Pound cake may be stored in an airtight container or baggie for up to 5 days.
• First gather all your ingredients
• Preheat the oven to 350 F. Grease a loaf pan and set aside.
• In a small bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 2 minutes.
• Add in the eggs and egg yolks and beat for another minute
• Add in the milk and vanilla and mix. Mix in the flour mixture and the cocoa just until combined. Fold in chocolate chips, if using.
• Pour into a loaf pan and place into the oven.
• Bake for 45 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool to room temperature.
• While your pound cake is cooling gather your frosting ingredients.
• Place all of the frosting ingredients in a medium mixing bowl and whisk together.
• Mix until your frosting is thoroughly combined.
• Remove the pound cake from the loaf pan.
• Spread the peanut butter frosting on top.
• Allow your frosting to harden for a few minutes and then slice.
• Serve and enjoy.

PEANUT BUTTER CHOCOLATE CHIP POUND CAKE RECIPE - (4.2/5)

Steps:

• 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

PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
• In a medium bowl, mix together the flours, baking powder and soda and salt.
• In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
• Add the sugar, egg whites and vanilla and beat for 2 minutes.
• Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
• Scrape batter into bundt pan and spread level.
• Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
• Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
• Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
• Remove paper, cut and serve.

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

PECAN-CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.

PEANUT BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
• Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
• Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
• Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.