>From the Pillsbury website...


Peanut Butter-Chocolate Chip Pound Cake
 Prep Time: 20 min ; Start to Finish: 2 hr 55 min   
Makes: 12 servings
 Stir a few extras into a boxed cake mix for an extra-special cake baked in a 
fluted tube pan. 
1 box (1 lb 2.25 oz) yellow cake mix with pudding 
1 cup milk 
1/2 cup creamy peanut butter 
1 teaspoon vanilla 
3 eggs 
1 bag (12 oz) miniature semisweet chocolate chips (2 cups) 
1/4 cup creamy peanut butter 
1 bag (6 oz) semisweet chocolate chips (1 cup) 
2 tablespoons chopped peanuts 

1 .   Heat oven to 350ºF. Generously grease with shortening and lightly flour 
12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, 
vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl 
constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in 
miniature chocolate chips.. Pour into greased and floured pan. 
2 .   Bake 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 10 
minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool 
completely, about 1 1/2 hours. 
3 .   In small saucepan, melt all 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.  
High Altitude (3500-6500 ft):Bake 50 to 60 minutes.

Rhonda G in Missouri


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