Peanut Butter Pound Cake topped with chocolate glaze and crumbled Reese's peanut butter cups.
Author: Lucy Brewer
2 1/2sticks unsalted butter
1/2heaping cup creamy peanut butter
1 1/2cupspowdered sugar
3-4Reese's Peanut Butter Cupsloosely chopped or crumbled
Preheat oven to 350.
Butter and flour a 9 or 10-inch bundt or tube pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until just blended.
Add vanilla and slowly beat in peanut butter.
Sift flour with baking powder and salt, then add a little at a time to the butter mixture until well blended.
Spoon batter into prepared pan and bake for 45 minutes on 350, then reduce heat to 325 and bake 15-20 minutes longer, until cake tests done.
Cool in pan on wire rack for 10 minutes, then remove from pan and cool cake completely.
Spoon glaze over the top of cooled cake and top with crumbled Reese's Peanut Butter Cups.
Sift powdered sugar and cocoa together into a large bowl. Slowly stir in milk and vanilla, a little at a time, until glaze is smooth and pourable. Add more milk a few drops at a time if glaze is too thick.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.