Chocolate Chip Peanut Butter Pound Cake
- 18 ounces yellow cake mix
- 1 cup milk
- 3/4 cup Skippy Creamy Peanut Butter
- 3 eggs
- 2 cups semi-sweet chocolate morsels
- Preheat oven to 350u0b0. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
- Beat cake mix, milk, 1/2 cup Skippy Creamy Peanut Butter and eggs until blended in large bowl with electric mixer at low speed, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate chips. Pour into prepared pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
- Meanwhile, for icing, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter in medium microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.
milk, butter, eggs, semisweet chocolate morsels
Taken from www.yummly.com/recipe/Chocolate-chip-peanut-butter-pound-cake-296768 (may not work)