Peanut Butter Chip Pound Cake
l yellow cake mix (2 layer)
l cup milk
l/3 c. creamy peanut butter
l tsp. vanilla
3 eggs
l (l2 oz) mini semi-sweet choc. chips
Icing:
l/4 c. creamy peanut butter
l (6 oz) pkg. semi-sweet choc. chips
Garnish:
2 tablespoons chopped peanuts
Heat oven to 350. Generously grease with lightly flour bundt cake or
tube pan. In med. bowl, combine cake mix, milk, peanut butter,
vanilla and eggs. Beat with electric mixer on low speed for l minute
scraping the sides of the bowl occasionally. Stir in mini choc.
chips. Pour into greased and floured pan.
Bake at 350 for 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 for l0 minutes. Invert on wire rack or
heatproof plate; remove pan. Cool for l l/3 hours or until
completely cooled.
In a small saucepan, melt 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.