Peanut Butter-Chocolate Chip Pound Cake

Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.

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  • prep time 20 min
  • total time 2 hr 55 min
  • ingredients 9
  • servings 12
 

Ingredients

Cake

1
box (1 lb 2.25 oz) yellow cake mix with pudding
1
cup milk
1/2
cup creamy peanut butter
1
teaspoon vanilla
3
eggs
1
bag (12 oz) miniature semisweet chocolate chips (2 cups)

Icing

1/4
cup creamy peanut butter
1
bag (6 oz) semisweet chocolate chips (1 cup)

Garnish

2
tablespoons chopped peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
  • 2 Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
  • 3 In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.
  • 1 Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
  • 2 Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
  • 3 In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.

EXPERT TIPS

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Expert Tips

Garnishing this cake with chopped peanuts not only looks pretty, it helps your guests know that the dessert is made with peanuts - vitally important information for those with allergies. This cake is sturdy enough to slice, wrap and pack for brown bag picnics and lunches.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
475
(
Calories from Fat
205),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
),
Cholesterol
55mg
55%;
Sodium
410mg
410%;
Total Carbohydrate
57g
57%
(Dietary Fiber
3g
3%
  Sugars
44g
44%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.