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1
Preheat oven to 350 deg F. Generously grease and flour a 12-cup tube or bundt pan.
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2
Melt the chocolate.
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3
In a large mixing bowl, beat the butter, peanut butter, and sugars until light and creamy.
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4
Add the eggs one at a time, beating well after each addition.
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5
In a medium bowl, sift together the flour, baking powder, and salt.
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6
Add the butter mixture alternately with the milk until just blended.
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7
Pour half the mixture into another bowl.
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8
Stir the melted chocolate into one bowl of batter until well blended and add the chocolate chips.
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9
Stir the peanut butter chips into the other bowl of batter.
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10
Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan.
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11
Using a knife, pull through the batters to create a swirled marbled effect.
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12
Bake for 50-60 minutes, until the top springs back when touched.
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13
Cool the cake in the pan for 10 minutes.
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14
Turn out onto a rack to cool completely.
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15
To make the glaze, combing all the ingredients in a small saucepan.
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16
Melt over low heat, stirring until well blended and smooth.
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17
Cool slightly.
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18
When slightly thickened, drizzle the glaze over the cake, letting it run down the sides.
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19
Top with chopped Reese's candies.
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20
I've found that the minis work best, they come in a holiday pack.
