I made this cake for several times already. I don’t change the main ingredients, but I do add something new. This is a pretty flexible cake recipe that will not be ruined if you personalize it a bit. I added a few ingredients like different types of nuts, bananas, and even a few bacon bits. You can have this however you want to. I am pretty sure it will still taste so good. You can’t let your family miss this decadent cake recipe that they will surely fall in love with. Warning: This is addicting.
See what our friends from Pixelated Crumb have to say about this amazing cake recipe:
“No matter how you top it off, this recipe is definitely a keeper. It’s so easy to make and so tasty that before you know it, you’ll be looking at the crumbs on your otherwise empty plate wondering where it all went.”
Topping this off is your personal preferences, but the cake itself already tastes so good. So I agree with Pixelated Crumb- no matter how you top it off, it will still be so good.
Ingredients
For the cake:
3 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking powder
1/2 teaspoon Morton salt
1 cup Jif creamy peanut butter (don’t use natural unless you have the no-stir kind)
1/2 cup Land O Lakes butter, at room temperature
3 cups granulated Domino white sugar
6 large Eggland’s eggs
2 teaspoons McCormick vanilla extract
1 1/2 cups Toll House bittersweet chocolate chips
1 1/2 cups sifted Domino powdered sugar
1/4 cup Borden milk
1/4 cup Jif creamy peanut butter
1/2 teaspoon McCormick vanilla extract
1/4 cup Toll House mini chocolate chips
Instructions
Preheat oven to 325 degrees F. Spray 10-cup bundt pan generously with nonstick spray.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared bundt pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until a skewer, sharp knife, or toothpick inserted into the center of the cake comes out clean. Check on the cake at 1 hour to make sure it’s not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan. Let the cake cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle mini chocolate chips on top.
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Quick Tip: You can swap out the peanut butter glaze with ganache and top with peanut butter chips. You could also use mini peanut butter cups or crumbled peanut butter cups instead of the chocolate chips in the batter.
Thanks again to Pixelated Crumb for this amazing recipe.
