chocolate chip-pb pound cake w/ pb glaze

How To Make chocolate chip-pb pound cake w/ pb glaze

• Step 1
  Preheat oven to 325 degrees F. Spray 10 C tube or bundt pan generously with nonstick spray (I like the Pam Baking Spray).
• Step 2
  CAKE: In a medium bowl, whisk together flour, baking powder & salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter & butter. Add sugar & beat an additional 5 minutes. Add eggs & 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.
• Step 3
  Bake 1 hour; 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 & let it cool completely.
• Step 4
  GLAZE: In a medium bowl, whisk together powdered sugar, milk, peanut butter & 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 about 15 - 30 minutes.
• Step 5
  VARIATION: Might be nice to chop a bunch of Reeses Peanut Butter Cups & swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well!
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