Chocolate Chip Peanut Butter Pound Cake – a delicious recipe with milk, Butter, eggs, semi-sweet chocolate morsels. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
2
Beat cake mix, milk, 1/2 cup Skippy Creamy Peanut Butter and eggs until blended in large bowl with electric mixer at low speed, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate chips. Pour into prepared pan.
3
Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
4
Meanwhile, for icing, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter in medium microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.
1064
kcal
Calories
69
g
Fat
85
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 18 ounces yellow cake mix, 1 cup milk, 3/4 cup Skippy Creamy Peanut Butter, 3 eggs, and more.
Yes, Chocolate Chip Peanut Butter Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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