Here is one of my favorite peanut butter recipes. Make and enjoy it!
Cake
1 box yellow cake mix
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
2 cups miniature semisweet chocolate chips (12 oz bag)
Icing
1/4 cup creamy peanut butter
1 cup semisweet chocolate chips (6 oz bag)
Garnish
2 tablespoons chopped peanuts
1. Heat oven to 350 F. Generously grease with shortening and lightly flour 12 cup fluted tube pan. (Bunt 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, scarping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
2. Bake 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; remove pan. Cool completely, about 1 1/2 hours.
3. In a 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.
(Favorite Ingredient Friday is hosted by Overwhelmed With Joy!)
