Peanut-Butter Pound Cake
Recipe from Taste of the South


Peanut-Butter Pound Cake

by 5  people


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Servings: 12 to 16
Prep Time: 20 mins
Total Time: 1 hr 45 mins
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Ingredients
  • 1   cup 
    butter, softened
  • 1 1/2  cups 
    sugar
  • 1   cup 
    firmly packed brown sugar
  • 1/2  cup 
    creamy peanut butter
  • 1   teaspoon 
    vanilla extract
  • 5   
    large eggs
  • 3   cups 
    all-purpose flour
  • 1/2  teaspoon 
    baking powder
  • 1/4  teaspoon 
    salt
  • 1   cup 
    milk
  • 1  10  ounce package 
    swirled milk chocolate and peanut-butter morsels
Garnish:
  •  
    confectioners' sugar and miniature chocolate-covered peanut-butter cups
Directions
1.
Preheat oven to 325 degrees. Spray a 12-cup fluted cake pan with nonstick cooking spray with flour.
2.
In a large bowl, beat butter, sugars, and peanut butter at medium speed with an electric mixer until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
3.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in chocolate and peanut-butter morsels. Spoon batter into prepared pan.
4.
Bake for 1 hour and 15 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cover top of cake with aluminum foil to prevent excess browning, if necessary.
5.
Let cool for 10 minutes. Remove from pan, and cool completely on a wire rack. Garnish with confectioners' sugar and miniature peanut-butter cups, if desired.
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