It looks like a big piece of candy, doesn’t it?
It’s peanut butter in there. YUM.
It’s not from daytime TV, but it is a recipe nonetheless. Adapted from Penzey‘s Groom’s Peanut Butter Pound Cake (page 51)
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
8 oz.semi-sweet chocolate chips
1/2 cup heavy whipping cream
Combine butter and peanut butter in mixer until creamy. Add sugar and mix. Add eggs, one at a time beating well after each addition. Add vanilla.
In another bowl, sift together flour, baking powder, and salt. Pour half of flour mixture into butter mixture, mix. Pour in milk, mix. Pour in rest of flour mixture, and you guessed it … mix.
Grease and lightly flour a 9 inch cake pan. Or, if you are mature like me, make it in a heart shape even though it used to piss you off (thanks for the heart cake pans, Johanna!).
Place in a cold oven, turn on oven to 325° F for 45 minutes or until done. Test center with toothpick.
Cool for 20 minutes on wire rack (with wax paper under it) in pan, then flip onto wire rack to cool completely. Then bring on the icing!
Icing: Bring whipping cream to a boil and pour over chocolate chips in a mixing bowl. Combine and pour over center of the cake, then smooth to the edges and watch it flow over the sides in all its glory.