Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.
Peanut Butter-Chocolate Chip Pound Cake
- Prep Time 20 min
- Total 2 hr 55 min
- Ingredients 9
- Servings 12
Ingredients
Cake
- 1 box yellow cake mix with pudding
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 eggs
- 1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
Icing
- 1/4 cup creamy peanut butter
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
Garnish
- 2 tablespoons chopped peanuts
Instructions
-
Step1Heat oven to 350°F. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
-
Step2Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
-
Step3In small saucepan, melt all 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.
Nutrition
475
Calories
23g
Total Fat
10g
Protein
57g
Total Carbohydrate
44g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 475
- Calories from Fat
- 205
- Total Fat
- 23g
- 35%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 55mg
- 18%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 44g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
4 Starch; 4 Other Carbohydrate; 4 1/2 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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