Peanut Butter Chip Pound Cake
Thanks Kat
Ingredeints
Cake


l             yellow cake mix (2 layer)
l cup           milk
l/3 cup       creamy peanut butter
l tsp.     vanilla
3           eggs
l bag          (l2 oz) mini semi-sweet choc. chips


Icing


l/4 cup        creamy peanut butter
l pkg.           (6 oz) semi-sweet chocolate chips


Garnish


2 tbsp.  chopped peanuts


Directions


       Heat oven to 350º F.
       Generously grease with lightly flour Bundt cake or tube pan.
       In medium bowl, combine cake mix, milk, peanut butter, vanilla and eggs.  Beat with mixer on low for l minute, scraping sides of bowl occasionally.  Stir in mini chocolate chips.  Pour into greased and floured pan.
       Bake for 45 - 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center.  Cool in pan for l0 minutes.  Invert on wire rack or heatproof plate; remove pan.  Cool for 80 minutes, or until completely cooled.


Icing


       In a small saucepan, melt icing ingredients over low heat, stirring constantly until smooth.  Drizzle warm icing over top of cooled cake, allowing some to drip down sides.  Sprinkle peanuts over icing.