If you love peanut butter and chocolate together, this cake is for you!
I know a lot of bloggers are doing pumpkin recipes already, but I’m just not ready to go there. Don’t get me wrong, I love pumpkin! I’m just not quite “fall-ready” yet. But I do have a number of delicious recipes planned out and coming your way soon. 🙂
There are no bananas in this recipe. I put bananas in so many things, I thought I should hold back a little. However, bananas would be EXCELLENT in this recipe and the next variation of this recipe will include either bananas, pumpkin, or both!
The best part is you don’t have to tell anyone this recipes starts with a cake mix. Trust me, no one will ever know!
The chocolate peanut butter glaze on here is so good – you’ll love it!
Those are mini chocolate chips you see sprinkled all over the top of the loaf.
This pound cake is so moist and yummy!
You must try this bread!
Peanut Butter Chocolate Pound Cake
1 box yellow cake mix
1 package (4 serving size) instant or cook and serve Vanilla pudding mix
1 cup sour cream
1/3 cup vegetable oil
1/2 cup milk
1 cup Peanut Butter Spread with Dark Chocolate, I used Skippy
4 eggs, brought to room temperature
1/2 cup mini chocolate chips
Peanut Butter Chocolate Glaze
1/2 cup powdered sugar
2 tablespoons Peanut Butter Spread with Dark Chocolate, I used Skippy
2-3 tablespoons whipping cream or milk, depending on desired thickness
1/3 cup mini chocolate chips, honey roasted peanuts, or any other garnish you prefer
1. Preheat oven to 350F degrees. Generously spray two loaf pans with cooking spray, or one tube or bundt pan, if you prefer.
2. Place all cake ingredients except for mini chocolate chips, into stand mixer, or use electric mixer, beat until well combined, about 2 minutes. Gently fold in the mini chocolate chips by hand. Divide cake batter between two prepared loaf pans spreading evenly. Or, pour batter into a prepared tube, or bundt pan. Bake for 55-6o minutes or until a wooden toothpick inserted comes out clean. Let cool in the pan for at least 10 minutes before removing to a wire rack to cool.
3. When cool, make the Peanut Butter Chocolate Glaze. In a small, combine all ingredients well. Should be a good drizzling consistency. Drizzle glaze over cakes and let stand for 15-20 minutes for a firm icing.
Makes about 24 slices.
Megamommy Notes: You could use a chocolate cake mix and chocolate pudding mix instead of a yellow cake mix and vanilla pudding mix, if you want a more intense chocolate flavor. I wanted to taste peanut butter with a touch of chocolate rather than chocolate with a touch of peanut butter. It’s your cake, you can decide. 🙂