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Chocolate Chip Peanut Butter Pound Cake
SKIPPY US5Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
12 SERVINGS
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Directions
- Preheat oven to 350°. Grease and lightly flour a 12-cup bundt pan or fluted tube pan; set aside.
- Beat cake mix, milk, 1/2 cup Skippy Creamy Peanut Butter and eggs until blended in large bowl with electric mixer at low speed, about 1 minute. Beat at medium speed 2 minutes, scraping sides occasionally. Stir in 1 cup chocolate chips. Pour into prepared pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
- Meanwhile, for icing, microwave remaining 1 cup chocolate with 1/4 cup Peanut Butter in medium microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Drizzle over cooled cake and sprinkle, if desired, with chopped peanuts.
NutritionView More
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440Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories440Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium390mg16% |
| Potassium210mg6% |
| Protein9g18% |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber3g12% |
| Sugars42g84% |
| Vitamin A2% |
| Vitamin C0% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.