Father’s Day is coming up fast. We keep it pretty simple around here, my hubby can usually expect a t shirt that the kids “decorate” for him and a yummy dessert.
Okay, and a nice dinner.. but he’s kind of used to that. 🙂
This is a super rich dessert, and best served in small slices since it’s so sweet, and of course with a glass of milk. And seriously, when has the combination of peanut butter and chocolate ever been bad?
PEANUT BUTTER CHOCOLATE CHIP POUND CAKE
For the Cake:
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/2 cups butter, at room temp
3 cups sugar
6 large eggs
2 tsp vanilla
1 1/2 cups chocolate chips
For the peanut butter glaze:
1 1/2 cups sifted powdered sugar
2-4 T milk
1/4 cup creamy peanut butter
1/2 tsp vanilla
2-3 T mini chocolate chips
Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Use a hand or stand mixer to cream the peanut butter and butter together. Add sugar, beat for 5 minutes.
Add eggs and vanilla, beat until combined.
Add the flour mixture a little at a time until all incorporated.
Stir in chocolate chips.
Spray a 10 inch tube or bundt pan with PAM, then pour batter in and tap on the counter a couple of times to pop any air pockets.
Bake for 1 hour and 20 minutes at 325 degrees. (If cake is browning too quickly at an hour, cover top with foil.)
Cake is done when a toothpick inserted in the middle comes out clean.
Let cool for 20 minutes, then flip onto a rack or platter to completely cool.
Make the glaze: Whisk everything but the mini chocolate chips together in a bowl until smooth, adding milk to desired consistency.
Drizzle over cooled cake, letting it drip down the sides.
Sprinkle with mini chocolate chips. Let glaze harden at room temperature, or put in the fridge to speed up.
Recipe slightly adapted from Recipe Girl
Ingredients
For the Cake:
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup creamy peanut butter
- 1/2 cups butter, at room temp
- 3 cups sugar
- 6 large eggs
- 2 tsp vanilla
- 1 1/2 cups chocolate chips
For the peanut butter glaze:
- 1 1/2 cups sifted powdered sugar
- 2-4 T milk
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla
- 2-3 T mini chocolate chips
Instructions
Make the cake:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Use a hand or stand mixer to cream the peanut butter and butter together. Add sugar, beat for 5 minutes.
- Add eggs and vanilla, beat until combined.
- Add the flour mixture a little at a time until all incorporated.
- Stir in chocolate chips.
- Spray a 10 inch tube or bundt pan with PAM, then pour batter in and tap on the counter a couple of times to pop any air pockets.
- Bake for 1 hour and 20 minutes at 325 degrees. (If cake is browning too quickly at an hour, cover top with foil.)
- Cake is done when a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes, then flip onto a rack or platter to completely cool.
Make the glaze:
- Whisk everything but the mini chocolate chips together in a bowl until smooth, adding milk to desired consistency.
- Drizzle over cooled cake, letting it drip down the sides.
- Sprinkle with mini chocolate chips. Let glaze harden at room temperature, or put in the fridge to speed up.
