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1
DO NOT preheat the oven.
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2
Lightly grease and flour a 10-inch tube pan, and set aside.
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3
In a large bowl, cream together the butter and the peanut butter. Add the sugar and beat until light in color.
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4
Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy.
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5
Add the vanilla.
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6
In a smaller bowl, sift together the flour, baking powder, and salt.
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7
Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth and creamy.
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8
Pour into the cake pan, and place in the cold oven.
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9
Set the oven temperature to 375 degrees F, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
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10
When it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
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11
For the icing:
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12
Place the chocolate chips in a small mixing bowl.
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13
Heat the cream in a heavy saucepan, until boiling. Pour over the chocolate chips and stir until creamy and smooth.
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14
Let cool for 2 to 3 minutes.
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15
Brush any loose crumbs from the cake. Place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
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16
Pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
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17
Move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.
