Chocolate Chip Peanut Butter Pound Cake Food

PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
• Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
• In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.

PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE

Steps:

• In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
• Using an electric mixer; beat on low speed for 1 minute.
• Beat 2 minutes at medium speed.
• Add in miniature chocolate chips; stir gently to combine.
• Pour batter into a greased and floured bundt pan.
• Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
• Cool in pan for 10 minutes.
• Turn cake out onto a wire rack; let completely cool.
• In a saucepan, add icing ingredients.
• Over low heat, stir constantly, until melted and smooth.
• Drizzle warm icing over the top of the cooled cake.
• Sprinkle peanuts over icing.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
• 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. Tap it a couple of times on the counter to shake out any hidden air pockets.
• 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.
• 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 eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

CHOCOLATE-CHOCOLATE CHIP POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
• Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
• Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
• Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
• In a medium bowl, mix together the flours, baking powder and soda and salt.
• In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
• Add the sugar, egg whites and vanilla and beat for 2 minutes.
• Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
• Scrape batter into bundt pan and spread level.
• Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
• Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
• Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
• Remove paper, cut and serve.