For the bottom layer of the wedding cake I was making for the BBQ I decide to make a 9 inch size checkerboard cake from scratch. But since I felt like I wasn't going to be able to make everything from scratch I decided to make the top layer from a box mix. Since it was only a 6 inch layer I had all this extra batter left over. What to do, what to do?!? I have been looking a cake recipes with peanut butter and came across one for Chocolate Chip Peanut Butter Pound Cake. The reason for my search is because Peanut Butter Boy is having another contest. This time for Cup(cake).
Chocolate Chip Peanut Butter Pound Cake
1 Box Yellow Cake Mix
1 cup milk
3/4 cup peanut butter
2 cups mini semi-sweet chocolate chips
- Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
- In large bowl, with electric mixer at low speed, beat cake mix, milk, 1/2 cup Skippy Creamy Peanut Butter and eggs until blended, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate. Pour into prepared pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
- Meanwhile, for icing, in medium microwave-safe bowl, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter at HIGH 1 minute or until chocolate is melted; stir until smooth. Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.