Zutaten für Peanut Butter Chocolate Chip Pound Cake
- Yellow Cake Mix With Pudding
- 1/2 cup milk
- Creamy Peanut Butter
- 1 teaspoon vanilla extract
- 3 large eggs
- Miniature Semisweet Chocolate Chips
- Semi Sweet Chocolate Chips
- Chopped peanuts (optional)
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Zubereitung von Peanut Butter Chocolate Chip Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup milk, 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract, and 3 large eggs.
- Beat on low speed with an electric mixer for 1 minute.
- Increase speed to medium and beat for 2 minutes.
- Gently stir in 1 cup miniature chocolate chips.
- Pour batter into the prepared bundt pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the icing: In a small saucepan over low heat, combine 1 cup powdered sugar, 1/4 cup creamy peanut butter, 2-4 tablespoons milk, and 1 tablespoon butter.
- Stir constantly until smooth and melted.
- Once the cake is completely cool, drizzle the warm icing over the top.
- Sprinkle with chopped peanuts (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
177g
Fat
56g
Carbs
22g
