Chocolate Chip Peanut Butter Pound Cake
I was trying to find a new dessert recipe that I could make for my contribution to Easter for my family. Ever since people found out that I like to bake, it has been my job to bring the dessert. Usually, I make a pie, but I wanted to find something different for this weekend.
I was searching dessert recipes on the internet and came across one that I couldn't stop thinking of. If you love Reese's, you will absolutely love this cake recipe. I had never made a bundt cake before, but I was definitely up for the challenge.
To say that this was an easy cake would be a lie. Working with peanut butter is definitely hard work, but the end result is worth it. Who says you can't splurge on a holiday? I thought that's what holiday's were for... :)
What you need:
Cake:
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup butter, room temperature
3 cups white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Glaze:
1 1/2 cups sifted powdered sugar
1/4 milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
To make the cake:
Preheat oven to 325 degrees. Spray your 10 inch bundt pan with non-stick spray.
In a medium sized bowl, whisk together your flour, baking powder and salt. Set aside.
Next, in a large bowl, use a mixer to cream together your peanut butter and butter.
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Add your sugar and beat, on high speed, for 5 minutes. (the batter will seem gritty at this point).
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Add your eggs and vanilla, and beat until well combined.
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Your batter should be smooth at this point. Start adding your flour mixture, a little bit at a time, to ensure that it gets mixed well.
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Your batter should have the consistency of cookie dough at this point. Stir in your chocolate chips.
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Scrape your batter into your greased bundt cake pan. (This batter tends to be very sticky and does not slide out of the bowl like your usual cake batter.)
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Smooth the top out with your batter spatula and place in the oven for an hour and forty minutes.
Voila! At this point, your house should smell like a Reese's peanut butter cup.
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Let your cake cool in the pan for about 20 minutes after you take it out of the oven. If your cake is stuck inside the pan, take a butter knife (serrated edge backwards) and scrape around the outside of the cake in the pan to loosen it. Flip it out onto your wire rack to finish the cooling process.
To make the glaze:
In a medium sized bowl, whisk together your powdered sugar, milk, peanut butter and vanilla until it is smooth. Drizzle the glaze over the top of your cooled cake, letting it drizzle down the sides. Sprinkle the mini chocolate chips on top.
(I wouldn't do this step until right before you eat the cake, to ensure freshness).
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It is a lot of work, a lot of ingredients, and definitely sinful, but this is the perfect recipe for a decadent Easter sweet treat. Enjoy!
I was searching dessert recipes on the internet and came across one that I couldn't stop thinking of. If you love Reese's, you will absolutely love this cake recipe. I had never made a bundt cake before, but I was definitely up for the challenge.
To say that this was an easy cake would be a lie. Working with peanut butter is definitely hard work, but the end result is worth it. Who says you can't splurge on a holiday? I thought that's what holiday's were for... :)
What you need:
Cake:
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup butter, room temperature
3 cups white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Glaze:
1 1/2 cups sifted powdered sugar
1/4 milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
To make the cake:
Preheat oven to 325 degrees. Spray your 10 inch bundt pan with non-stick spray.
In a medium sized bowl, whisk together your flour, baking powder and salt. Set aside.
Next, in a large bowl, use a mixer to cream together your peanut butter and butter.
Add your sugar and beat, on high speed, for 5 minutes. (the batter will seem gritty at this point).
Add your eggs and vanilla, and beat until well combined.
Your batter should be smooth at this point. Start adding your flour mixture, a little bit at a time, to ensure that it gets mixed well.
Your batter should have the consistency of cookie dough at this point. Stir in your chocolate chips.
Scrape your batter into your greased bundt cake pan. (This batter tends to be very sticky and does not slide out of the bowl like your usual cake batter.)
Smooth the top out with your batter spatula and place in the oven for an hour and forty minutes.
Voila! At this point, your house should smell like a Reese's peanut butter cup.
Let your cake cool in the pan for about 20 minutes after you take it out of the oven. If your cake is stuck inside the pan, take a butter knife (serrated edge backwards) and scrape around the outside of the cake in the pan to loosen it. Flip it out onto your wire rack to finish the cooling process.
To make the glaze:
In a medium sized bowl, whisk together your powdered sugar, milk, peanut butter and vanilla until it is smooth. Drizzle the glaze over the top of your cooled cake, letting it drizzle down the sides. Sprinkle the mini chocolate chips on top.
(I wouldn't do this step until right before you eat the cake, to ensure freshness).
It is a lot of work, a lot of ingredients, and definitely sinful, but this is the perfect recipe for a decadent Easter sweet treat. Enjoy!
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