Peanut Butter Pound Cake with Chocolate Icing


1 cup butter, softened
1 cup creamy peanut butter
3 cups sugar
5 eggs
2 tsp vanilla extract
3 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
12 oz semi-sweet chocolate chips
3/4 cup heavy cream
This is the best pound cake that you will ever have.
  • Lightly grease and flour a 10 inch tube pan and set aside.
  • In a large bowl, cream together the butter and peanut butter.
  • Add the sugar and beat until lightly in color.
  • Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy.
  • Add the vanilla.
  • In a smaller bowl, sift together the flour, baking powder and salt.
  • Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
  • Mix the batter until smooth and creamy. Pour into the cake pan.
  • Place the pan in a preheated 325 degree oven and bake for 1 hour and 30 minutes.
  • Let the cake cool in the pan for 30 minutes before turning on a rack to cool completely  before icing.
  • For the icing; Place the chocolate chips in a small mixing bowl.
  • Heat the cream in a heavy-bottomed sauce pan until boiling.
  • Pour over chocolate chips and stir until creamy and smooth.
  • Let cool  for 2-3 minutes.
  • Brush any loose crumbs from the cake.
  • Place the cooling rack on a clean baking sheet to catch the drips.
  • Pour the icing evenly over the cake.
  • Move the cake rack to another clean baking sheet.
  • Scrape the drips for the first baking sheet, reheat and pour over the cake.




25 min


30 min


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