Peanut Butter & Chocolate Chip Bundt Cake

By srumbel

I poured on a chocolate glaze and drizzled on some peanut butter icing to give it that extra pop...plus it makes it look pretty too. I refrigerated the cake and I must say, it was even better the next day!
from flourmewithlove

Ingredients

• Chocolate glaze:
• 1/2 C butter, softened
• 1 C brown sugar
• 1/2 C sugar
• 2 eggs
• 1 C creamy peanut butter
• 1 C sour cream
• 2 tsp. vanilla
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 1/2 C flour
• 2 C milk chocolate chips
• 2 Tbsp. butter, melted and slightly cooled
• 2 Tbsp. cocoa
• 1/4 C half-n-half
• 1 C powdered sugar
• 2 tsp. vanilla
• Peanut Butter icing:
• 2 Tbsp. creamy peanut butter
• 1 Tbsp. butter, softened
• 1/2 C powdered sugar
• 2-3 Tbsp. half-n-half

Preparation

Step 1

Preheat oven to 350 degrees; spray a bundt pan with non-stick cooking spray.
Cream the butter and both sugars together.
Whip in the eggs.
Then mix in the peanut butter, sour cream and vanilla.
Mix in the baking powder, baking soda, salt and flour until combined.
Fold in the chocolate chips.
Pour into prepared pan.
Bake for 50-55 minutes; until a toothpick towards the center comes out clean. Cool on a wire rack for ten minutes; remove from pan and cool completely.
Whisk together the butter, cocoa, half-n-half, powdered sugar and vanilla.
Evenly pour over the cooled cake.
Whisk together the peanut butter, butter, powdered sugar and milk.
Drizzle on top of the chocolate.
Slice, serve and enjoy!