Reese's Peanut Butter Pound Cake

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 3/4 cup Peanut butter, smooth
  • 1/2 cup Peanut butter baking chips

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 tbsp Baking powder
  • 3/4 cup Brown sugar, packed light
  • 1 1/4 cup Granulated sugar
  • 2 cup Milk chocolate chip
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 1/4 cup Heavy cream

• Other

  • 1 (11 oz package Mini reese's cups, unwrapped and roughly chopped

Found on melissassouthernstylekitchen.com

Description

Ingredients

• Cake:
• 1 cup butter, softened
• ½ cup smooth peanut butter
• 2 tsp pure vanilla extract
• 1¼ cup granulated sugar
• ¾ cup packed light brown sugar
• 5 large eggs
• 3 cup all-purpose flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk (Not fat free)
• 1 (11) oz package mini Reeses cups, unwrapped and roughly chopped
• 1 cup milk chocolate chips
• ½ cup peanut butter baking chips
• Glaze:
• 1 cup milk chocolate chips
• ¼ cup heavy cream, plus additional to thin as needed
• ¼ cup smooth peanut butter

Directions

• Preheat the oven to 350°F. Spray a standard bundt pan with baking spray or butter and flour. Set aside.
• Using an electric mixer, cream together the butter, peanut butter and vanilla. Beat until completely smooth.
• Add the granulated sugar and brown sugar. Beat until fluffy and combined on medium-high for 2-3 minutes.
• Add the eggs one at a time beating well after each addition.
• Sift together the flour, baking powder and salt. Turn the speed of the mixer to medium and add the dry ingredients alternately with the buttermilk.
• After all has been added, scrape the sides of the bowl then beat for 1 minute or just until fully combined.
• By hand, mix-in the Reeses, milk chocolate and peanut butter chips. (Reserve ½ cup of chopped Reeses for garnishing)
• Spread evenly into the bundt pan. Bounce on the counter a few times to settle the batter.
• Bake for 1 hr 15-30 minutes or until a tester inserted into the center comes back clean. Check halfway through baking and lay a piece of aluminum foil on top to prevent over browning, if needed.
• Cool in the pan for 20 minutes then carefully turn onto a cooling rack to cool completely.
• To glaze: In a medium-size microwave safe bowl melt together the chocolate chips, heavy cream and peanut butter. Heat in 20-30 second increments stopping to stir each time.
• Add additional cream as needed, until pourable.
• Drizzle over the cooled cake then sprinkle with reserved chopped Reeses cups.
• Store tightly sealed chilled or at room temperature.