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1
Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
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2
Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
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3
In a large bowl, use an electric mixer to cream together peanut butter and butter.
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4
Add sugar and beat an additional 5 minutes.
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5
Add eggs and vanilla; beat until well combined.
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6
Add dry ingredients a little at a time, beating just until incorporated.
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7
Stir in chocolate chips.
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8
Scrape batter into prepared tube pan.
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9
Tap it a couple of times on the counter to shake out any hidden air pockets.
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10
Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top.
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11
If browning too quickly, just place a piece of foil loosely over the top of the pan.
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12
When a toothpick is inserted into the center of the cake and comes out clean, your cake is done.
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13
Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
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14
Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth.
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15
Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides.
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16
Sprinkle chocolate chips on top.
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17
The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.
