>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
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