|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fabulous recipe started out as an accident. We were making a peanut butter streusel cake and forgot to read the instructions. We were supposed to make a streusel first, reserve some, then continue with the batter. After a blank moment, we 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.
We 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!
Preheat the oven to 350 F. Spray a 12-inch Bundt pan with a 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 F for 55 to 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.