Peanut Buttery Pound Cake

• 1 14 cups butter, softened
• 2 cups sugar
• 6 eggs
• 12 cup creamy peanut butter
• 2 cups all-purpose flour
• 14 cup chopped roasted peanuts

1. Preheat the oven to 350F.
2. Coat two 9" x 5" loaf pans with nonstick cooking spray.
3. In a large bowl, combine the butter and sugar; beat with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the peanut butter and flour.
6. Spread equal amounts of the mixture into the two loaf pans; bake for 20 minutes then remove the loaves from the oven and sprinkle with equal amounts of chopped peanuts.
7. Return the loaves to the oven, and bake for 30 to 35 more minutes, or until a wooden toothpick inserted in the center comes out clean.
8. Remove the loaves from the pans, and let cool completely before slicing.

butter, sugar, eggs, peanut butter, flour, peanuts

Taken from www.food.com/recipe/peanut-buttery-pound-cake-119931 (may not work)