PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE RECIPE - PILLSBURY.COM
Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.
Provided by Pillsbury Kitchens
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat 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.
- 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 or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
- In 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 Facts : Calories 475 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 10 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 44 g
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE RECIPE | LAND O’LAKES
This smooth, dense cheesecake is flavored with peanut butter and studded with chocolate chips.
Provided by Land O'Lakes
Categories Cheesecake Butter Cheese Peanut Peanut butter Nut Dairy Dairy Cake Dessert
Total Time 0 minutes
Prep Time 25 minutes
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
- Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of prepared pan. Bake 10 minutes. Cool completely.
- Reduce oven to 300°F.
- Combine sour cream and cream cheese in bowl. Beat at low speed 1 minute. Add eggs, 1 at a time, beating well after each addition. Add sugar and peanut butter. Continue beating until well mixed. (Do not overbeat.) Stir in chocolate chips.
- Spoon filling over cooled crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 55-65 minutes or until center is almost set.
- Loosen sides of cheesecake from pan immediately by carefully running knife around inside of pan. Cool 1 hour. Cover; refrigerate 4 hours or overnight until completely cooled. Remove pan side. Store covered in refrigerator up to 3 days.
- Top each serving with whipped cream and cookie crumbs, if desired.
Nutrition Facts : Calories 410 calories, FatContent 30 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 310 milligrams, CarbohydrateContent 32 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 8 grams
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