Peanut Butter Chocolate Chip Cake with Peanut Butter Glaze Icing

Peanut Butter Chocolate Chip Cake with Peanut Butter Glaze Icing

Photo by Larry B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE:

  • 3

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • ½

    teaspoon salt

  • 1

    cup creamy peanut butter (don't use natural)

  • ½

    cup butter, at room temperature

  • 3

    cups granulated white sugar

  • 6

    large eggs

  • 2

    teaspoons vanilla extract

  • cups chocolate chips

  • GLAZE:

  • cups sifted powdered sugar

  • ¼

    cup milk

  • ¼

    cup creamy peanut butter

  • ½

    teaspoon vanilla extract

  • ¼

    cup mini chocolate chips

Directions

1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick 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. Use a spatula, working up and down to remove 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 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. 3. 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 after 10 min or so.


Nutrition

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