Peanut Butter Pound Cake

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Recipe from Taste of the South. Read and see more at Bake or Break.

1 cup butter, softened
1 1/2 cups granulated 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
10 ounces swirled milk chocolate and peanut butter morsels
confectioner's sugar for dusting
1. Preheat oven to 325°. Spray a 12-cup Bundt pan and set aside.

Beat butter, sugars, and peanut butter at medium speed until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder, and salt. Gradually add to butter/sugar mixture, alternating with milk, beginning and ending with flour mixture. Stir in morsels. Spoon batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until done. If necessary, cover top of cake with aluminum foil to prevent excess browning.

Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Garnish, if desired.

Dish   CakeCooking Method   Baked
Features   Vegetarian

Sandy A

Member since Jan 2008

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