This fabulous recipe started out as an accident. I was making a peanut butter streusel cake and forgot to read the instructions. I was supposed to make a streusel first, reserve some, then continue with the batter. After a blank moment, I decided to just go ahead and bake the cake, stirring the chocolate chips into the batter.
And the cake is beautiful! It's very moist and tender. It rose more than the streusel cake would, just because there was more batter. But it's delicious, peanut buttery, and perfect with the chocolate frosting.
I like to bake this cake until the crust is golden brown and slightly crunchy. That makes it a great foil for the extra velvety and smooth, rich chocolate and peanut butter frosting.
This is a great cake for an everyday meal, and it's also great for company, especially for those who love peanut butter. It will keep well for four to five days, if it lasts that long!
- 2-1/4 cups flour
- 1 cup brown sugar
- 1 cup sugar1 cup peanut butter
- 1/2 cup butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk
- 2 teaspoons vanilla
- 3 eggs
- 2 cups semisweet chocolate chips, divided
- 1/3 cup peanut butter
Preheat the oven to 350 degrees F. Spray a 12-inch Bundt pan with nonstick baking spray containing flour (even nonstick pans) and set aside.
In a large bowl combine the flour, brown sugar, sugar, 1 cup peanut butter, butter, baking powder, baking soda, milk, vanilla, and eggs, and beat on low speed until combined; then beat three minutes at medium speed until the batter expands slightly, is lighter, and smooth.
By hand, stir in 1/2 cup of the chocolate chips. Spoon the batter into the prepared pan.
Bake the cake at 350 degrees for 55-65 minutes until set, brown, and a toothpick inserted in the center of the cake comes out clean (except some chocolate might stick to the toothpick). Cool the cake in the pan for 10 minutes, then loosen the edges and turn the cake onto a serving plate or cake plate. Cool the cake completely, then frost.
For frosting, in a small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup of the peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon the frosting over the cake and let stand until the frosting sets. Slice the cake into wedges to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||9 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|