Once you take a bite from this dense, delicious cake, you won’t look at peanut butter the same again. The richness of the peanut butter cake is enhanced by chocolate chips and a delectable peanut butter glaze. It’s the perfect cake for any occasion. Be sure to have a glass of Hiland Dairy Milk nearby. Nothing helps wash down every last crumb better.
Preheat oven to 325 F. Spray a Bundt pan generously with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a separate bowl, use an electric mixer to cream together the peanut butter and butter.
Add the sugar and beat an additional 5 minutes.
Add eggs and vanilla; beat until well combined.
Add dry ingredients slowly, beating just until incorporated.
Stir in chocolate chips.
Pour batter into prepared Bundt pan. Tap it on the counter a few times to shake out any hidden air bubbles.
Bake 1 hour and 20 minutes, setting a timer to check on the cake at 1 hour to ensure it’s not browning too quickly on top. Tip: If browning is already occurring after 1 hour, place a piece of foil loosely over the top and continue baking.
Test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done baking.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. After 20 minutes, remove the cake from the pan and set it on a cooling rack, allowing it to cool completely.
In a medium bowl, whisk together all the glaze ingredients until smooth.
Place the cake on a decorative platter and drizzle the glaze over the top, allowing it to cascade down the sides. Sprinkle with mini chocolate chips.
The glaze will eventually set. If you want to speed up the process, place it in the refrigerator for 10 to 15 minutes.
~The Dairy Diva
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