Penzeys Peanut Butter Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DO NOT preheat the oven.
  • Lightly grease and flour a 10-inch tube pan, and set aside.
  • In a large bowl, cream together the butter and the peanut butter. Add the sugar and beat until light 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 until smooth and creamy.
  • Pour into the cake pan, and place in the cold oven.
  • Set the oven temperature to 375 degrees F, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
  • When it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
  • For the icing:
  • Place the chocolate chips in a small mixing bowl.
  • Heat the cream in a heavy saucepan, until boiling. Pour over the chocolate chips and stir until creamy and smooth.
  • Let cool for 2 to 3 minutes.
  • Brush any loose crumbs from the cake. Place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
  • Pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
  • Move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.
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