Peanut Butter Pound Cake

Steps

1. Preheat oven to 325℉. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).

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

3. Bake 1 hour and 20 to 30 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.

4. In a medium bowl, whisk together the powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle the 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.

5. This pound cake is very dense and turns out a crispy exterior crust. Use a serrated knife to cut slices.