Peanut Butter Chip Pound Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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PEANUT BUTTER CHIP POUND CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Markie Estate in Sachse, Texas in 1982. Ingredients:
1 yellow cake mix |
1 cup milk |
1/3 cup creamy peanut butter |
1 teaspoon vanilla |
3 eggs |
12 ounces miniature semisweet chocolate chips |
icing |
1/4 cup creamy peanut butter |
6 ounces semisweet chocolate chips |
garnish |
2 tablespoons chopped peanuts |
Directions:
1. Heat oven to 350 then generously grease and lightly flour tube pan.
2. In medium bowl combine cake mix, milk, peanut butter, vanilla and eggs.
3. Beat with electric mixer on low speed for l minute scraping sides of bowl occasionally.
4. Stir in miniature chips and pour into prepared pan then bake 50 minutes.
5. Cool in pan for l0 minutes then invert on wire rack and remove pan and cool completely.
6. In small saucepan melt icing ingredients over low heat stirring constantly until smooth.
7. Drizzle warm icing over top of cooled cake allowing some to drip down sides.
8. Sprinkle peanuts over icing and serve.
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