Peanut Butter Pound Cake
Makes About 10 servings • From the kitchen of Erin
Ingredients
1 1/4 cups butter
2 cups sugar
6 eggs
1 teaspoon vanilla
1/2 cup peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 package (12 ounce) semi-sweet chocolate chips
1/3 cup copped peanuts
Directions
Preheat oven to 350 degrees.
Coat a Bundt pan with non-stick cooking spray.
Cream butter and sugar until light yellow. Beat in eggs, one at a time, until thoroughly blended.
Add vanilla extract and slowly beat in peanut butter. Sift flour with baking powder and salt.
Add flour mixture a little at a time, until well blended.
Spoon batter into pan.
Bake for 45 minutes; then reduce temperature to 325 degrees and bake an additional 15-20 minutes longer until cake tests done.
Cool in pan for about 15 minutes, then remove from pan and cool cake completely.
If desired, melt chips and ice on top of the cake and sprinkle the peanuts on it to give it a crunchy topping.
