CHOCOLATE CHIP PEANUT BUTTER POUND CAKE

By mamacasma

Ingredients

• 1 box (18 oz.) yellow cake mix
• 1 cup milk
• 3/4 cup Skippy® Creamy Peanut Butter
• 3 eggs
• 2 cups mini semi-sweet chocolate chip

Details

Servings 12
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
2. In large bowl, with electric mixer at low speed, beat cake mix, milk, 1/2 cup Skippy Creamy Peanut Butter and eggs until blended, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate. Pour into prepared pan.
3. Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
4. Meanwhile, for icing, in medium microwave-safe bowl, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter at HIGH 1 minute or until chocolate is melted; stir until smooth. Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.