Peanut Butter Chocolate Chip Pound Cake Recipes

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



Peanut Butter Chocolate Chip Pound Cake Recipe - (4.2/5) image

Number Of Ingredients 16

CAKE:
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
GLAZE:
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

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 POUND CAKE



Peanut Butter-Chocolate Chip Pound Cake image

Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 9

1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
1/4 cup creamy peanut butter
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 tablespoons chopped peanuts

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.

Nutrition Facts : Calories 475, Carbohydrate 57 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 44 g

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

REESE'S PEANUT BUTTER CHOCOLATE CHIP POUND CAKE



Reese's Peanut Butter Chocolate Chip Pound Cake image

My new favorite cake! This amazingly easy and outrageously decadent Reese's Peanut Butter Chocolate Chip Pound Cake is a dream come true! So moist and delicious and topped with an incredible peanut butter chocolate glaze - no one will be able to resist!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 55m

Number Of Ingredients 10

18.25 ounces yellow cake mix (1 box)
1 cup Almond Breeze Almondmilk Cashewmilk Blend
⅓ cup creamy peanut butter (I used Skippy Naturals)
3 eggs (room temperature)
1 teaspoon vanilla extract
1 cup Reese's peanut butter chips
1 cup mini semi-sweet chocolate chips
1 ½ cups semi-sweet chocolate chips
6 tablespoons creamy peanut butter
20 miniature Reese's peanut butter cups (coarsely chopped)

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.

Nutrition Facts : Calories 648 kcal, Carbohydrate 75 g, Protein 14 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 47 mg, Sodium 501 mg, Fiber 6 g, Sugar 47 g, ServingSize 1 serving

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE



Chocolate Chip Peanut Butter Pound Cake W/ Peanut Butter Glaze image

Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!

Provided by AZPARZYCH

Categories     Breakfast

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 14

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 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 chip

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



Chocolate Chip Pound Cake image

My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.

EASY CHOCOLATE CHIP POUND CAKE



Easy Chocolate Chip Pound Cake image

This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.

Provided by prissycat

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 14

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup white sugar
¾ cup water
¾ cup vegetable oil
4 eggs, beaten
1 cup sour cream
½ cup milk chocolate chips
⅛ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 48.3 g, Cholesterol 62.5 mg, Fat 22.9 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 387.5 mg, Sugar 32.7 g

PEANUT BUTTER POUND CAKE



Peanut Butter Pound Cake image

Nutty pound cake with a crunchy topping.

Provided by KOHKI730

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 cups white sugar
1 ¼ cups butter, softened
6 eggs
1 teaspoon vanilla extract
½ cup creamy peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup finely chopped peanuts

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.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE



Chocolate Pound Cake with Peanut Butter Glaze image

We've dressed up our Classic Pound Cake recipe with cocoa powder, which adds a rich, decadent flavor. A creamy, two-ingredient peanut butter glaze is the finishing touch for chocolate-peanut butter lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 9

2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
1/4 cup peanut butter
5 to 6 tablespoons milk

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.

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