Delicious Peanut Butter Chocolate Chip Cake D Recipes

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PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE



Peanut Butter-Chocolate Chip Pound Cake image

Make and share this Peanut Butter-Chocolate Chip Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 (12 ounce) package miniature semisweet chocolate chips
1/4 cup creamy peanut butter
1 (6 ounce) package semi-sweet chocolate chips
2 tablespoons chopped peanuts

Steps:

  • In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
  • Using an electric mixer; beat on low speed for 1 minute.
  • Beat 2 minutes at medium speed.
  • Add in miniature chocolate chips; stir gently to combine.
  • Pour batter into a greased and floured bundt pan.
  • Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
  • Cool in pan for 10 minutes.
  • Turn cake out onto a wire rack; let completely cool.
  • In a saucepan, add icing ingredients.
  • Over low heat, stir constantly, until melted and smooth.
  • Drizzle warm icing over the top of the cooled cake.
  • Sprinkle peanuts over icing.

Nutrition Facts : Calories 525.3, Fat 28, SaturatedFat 11.3, Cholesterol 55.7, Sodium 405, Carbohydrate 66.3, Fiber 3.9, Sugar 44.3, Protein 10.2

PEANUT BUTTER CHOCOLATE CHIP CAKE



Peanut Butter Chocolate Chip Cake image

Make and share this Peanut Butter Chocolate Chip Cake recipe from Food.com.

Provided by Marielle86

Categories     Dessert

Time 1h5m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 1/2 cups brown sugar
1 tablespoon baking powder
1 cup smooth peanut butter
1/2 cup sour cream
1/4 cup cream cheese
3/4 cup unsalted butter (melted)
1 tablespoon vanilla extract
3 eggs
10 ounces milk chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour, brown sugar, and baking powder.
  • Mix in the peanut butter, sour cream, cream cheese, butter, vanilla extract, and eggs.
  • Mix two-thirds of the chocolate chips into the batter.
  • Pour the batter into a greased pan. Sprinkle remaining chocolate chips on top.
  • Bake 50-60 minutes.
  • Optional-- After cake cools completely, splatter chocolate glaze on top. You can make a glaze by combining cocoa powder, powdered sugar, and milk.

Nutrition Facts : Calories 429.4, Fat 25.7, SaturatedFat 12.3, Cholesterol 69.5, Sodium 194, Carbohydrate 43.6, Fiber 1.9, Sugar 31.2, Protein 8.3

PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE



Peanut Butter Chocolate Chip Bundt Cake image

This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.

Provided by Pam-I-Am

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/2 cups whole wheat pastry flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural-style peanut butter
1/2 cup butter, room temp
1 cup sugar
2 egg whites
2 teaspoons vanilla extract
1/3 cup mini chocolate chip
1 1/2 cups low-fat buttermilk
1 tablespoon unsweetened cocoa powder
2 tablespoons peanut butter
1 1/2 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 pinch salt

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.

Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3

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