Peanut Butter Chocolate Chip Pound Cake aka “The Booty Maker”

Like a chewy chocolate chip cookie - in cake form!

“Aaargh!” Stomp.  Stomp.  Stomp.  Slam!”  These are the sounds of my diet conscious thoughts giving up on me and storming out.  I began a new pilates class this week and launched myself into diet mode and I was doing well until a mean craving struck.  One of those craving that you just can’t shake; I needed chewy and crunchy with plenty of chocolate and no carrot stick would suffice.  Roaming my favorite blogs I noticed RecipeGirl.com posted a Peanut Butter Chocolate Pound Cake and I just couldn’t resist an opportunity to please the craving beast AND get to try out my new bundt cake pan.  A win win – as long as the bathing suit can stay hidden under the socks for another week.  Next week the real diet starts.  Honest.

This is a heavy duty cake.  The dough is dense, the peanut butter becomes subtle and the chocolate chips plenty.  Imagine a thick, chewy chocolate chip cookie in the form of a piece of cake.  Pretty awesome (if you’re able to ignore your calorie count sky rocketing).  This cake is the definition of a treat and you should appreciate it as exactly that because, hey, if dieting is all about finding balance, all you have to do is run a mile  after a piece. Consider it a motivator.  You’re welcome

Note:  The longer this cake sits, the better it gets.  Let it cool in the frisge for at least an hour or sit covered at room temperature for up to 24 hours.

All about the peanut butter glaze.

Peanut Butter Chocolate Chip Pound Cake
Recipe courtesy of www.RecipeGirl.com
Makes 1 pound cake; 12 to 14 servings

Cake Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup creamy peanut butter (don’t use natural)
• 1/2 cup butter, at room temperature
• 3 cups granulated white sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips

Glaze Ingredients:

• 1 1/2 cups (sifted) powdered sugar
• 1/4 cup milk
• 1/4 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/4 cup mini- chocolate chips

1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray – it works every time and just happens to smell like heaven).

2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use hand mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it’s not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you’d like to quicken the setting process, just place it into the refrigerator for a bit.

I'm already starting to grow concern about the calorie intake.

It was pouring the 3rd cup of sugar in that I officially gave up on starting to diet this week.

Looks like cookie dough, weighs like a ton of bricks.

I rarely purchase aerosal cans but when it comes to creating a non-stick surface I am a big, big fan of the PAM baking spray.

My resident peanut butter and chocolate chip expert approaches for a full inspection.

Try it with a scoop of vanilla ice cream and a large glass of milk to really return to your childhood.

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