Chocolate Chip Peanut Butter Pound Cake

SKIPPY
5Ingredients
60Minutes
440Calories

Ingredients
US|METRIC

  • 18 ounces yellow cake mix
  • 1 cup milk
  • 3/4 cup Skippy Creamy Peanut Butter
  • 3 eggs
  • 2 cups semi-sweet chocolate morsels

Directions

  1. Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
  2. Beat cake mix, milk, 1/2 cup Skippy Creamy Peanut Butter and eggs until blended in large bowl with electric mixer at low speed, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate chips. Pour into prepared pan.
  3. Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
  4. Meanwhile, for icing, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter in medium microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.
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NutritionView more

440Calories
Sodium16% DV390mg
Fat35% DV23g
Protein18% DV9g
Carbs19% DV56g
Fiber12% DV3g
Calories440Calories from Fat210
% DAILY VALUE
Total Fat23g35%
Saturated Fat8g40%
Trans Fat
Cholesterol55mg18%
Sodium390mg16%
Potassium210mg6%
Protein9g18%
Calories from Fat210
% DAILY VALUE
Total Carbohydrate56g19%
Dietary Fiber3g12%
Sugars42g84%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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