Chocolate Chip Pound Cake With Peanut Butter Frosting Recipes

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.

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.

REESE'S PEANUT BUTTER CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 12-cup bundt pan. Set aside.
• Beat cake mix, milk, peanut butter, eggs, and vanilla together in a mixing bowl until thoroughly combined.
• Stir in peanut butter chips and mini chocolate chips.
• Pour into the prepared bundt pan and bake for 45 to 55 minutes or until an inserted toothpick comes out clean.
• Let cool in pan for 15 minutes. Gently invert onto a cooling rack or plate and let finish cooling for several hours.
• Once the cake has cooled, prepare the glaze.

CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
• To a stand mixer add the butter and sugar with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.
• Add in the vanilla, eggs and milk until fully combined.
• Add in the flour, baking powder and salt until just combined then fold in most of the chocolate chips (reserve a handful), pour into the loaf pan and sprinkle over the remaining chips and bake for 55-60 minutes.

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.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

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.

GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP BARS WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan.
• In medium bowl, stir together cookie mix, butter, peanut butter, vanilla and egg with spoon until soft dough forms (dough will be crumbly). Pat dough into pan. Bake 18 to 22 minutes or until edges are dry and golden brown. Run knife around inside edge of pan. Cool on wire rack about 1 hour.
• Spread frosting over bars. Cut into squares, 4 rows by 4 rows.

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.