Chocolate Chip Peanut Butter Pound Cake

Directions

• 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.