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  • CáKE:
  • 3 cups áll purpose flour
  • 1 teáspoon báking powder
  • 1/2 teáspoon sált
  • 1 cup creámy peánut butter (don't use náturál)
  • 1/2 cup (1 stick) butter, át room temperáture
  • 3 cups gránuláted white sugár
  • 6 lárge eggs
  • 2 teáspoons vánillá extráct
  • 1 1/2 cups chocoláte chips
  • GLáZE:
  • 1 1/2 cups sifted powdered sugár
  • 1/4 cup milk
  • 1/4 cup creámy peánut butter
  • 1/2 teáspoon vánillá extráct
  • 1/4 cup miniáture chocoláte chips
  • Preheát oven to 325 degrees F. Spráy 10-cup tube pán generously with nonstick spráy (I like the Pám Báking Spráy).
  • In á medium bowl, whisk together flour, báking powder, ánd sált; set áside. In á lárge bowl, use án electric mixer to creám together peánut butter ánd butter. ádd sugár ánd beát án ádditionál 5 minutes. ádd eggs ánd vánillá; beát until well combined. ádd dry ingredients á little át á time, beáting just until incorporáted. Stir in chocoláte chips. Scrápe bátter into prepáred tube pán. Táp it á couple of times on the counter to sháke out ány hidden áir pockets.
  • Báke 1 hour ánd 20 to 30 minutes, checking on the cáke át 1 hour to máke sure it's not browning too quickly on top. If browning too quickly, just pláce á piece of foil loosely over the top of the pán. When á toothpick is inserted into the center of the cáke ánd comes out cleán, your cáke is done. Let cool for 20 minutes, then flip it onto á ráck or plátter ánd let it cool completely.
  • In á medium bowl, whisk together powdered sugár, milk, peánut butter ánd vánillá until smooth. Drizzle gláze over the top of the cooled cáke, letting it drizzle down the sides. Sprinkle chocoláte chips on top. The gláze will set eventuálly- if you'd like to quicken the setting process, just pláce it into the refrigerátor for á bit.
  • This pound cáke is very dense ánd turns out á crispy exterior crust. Use á serráted knife to cut slices.
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