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Chocolate-Peanut Butter Pound Cake
Source: Southern Living Cooking School
Cake:
1 (16-ounce) package pound cake mix
1 ½ cups buttermilk
2 large eggs
3/4 cups creamy peanut butter
Chocolate-Peanut Butter Pudding Chocolate Glaze
Prepare Chocolate-Peanut Butter Pudding as directed.
Beat pound cake mix, buttermilk and eggs at low speed with an electric mixer for
30 seconds; beat at medium speed 3 minutes. Add peanut butter, and beat just
until blended. Pour the batter into 2 greased and floured 9-inch round cake
pans.
Bake at 350°F for 20 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and cool
completely on wire racks.
Spread Chocolate-Peanut Butter Pudding evenly between layers; spread Chocolate
Glaze evenly on top. Chill cake until ready to serve. Let chilled cake stand 15
minutes before slicing.
Chocolate-Peanut Butter Pudding:
2 tablespoons sugar 1 tablespoon cornstarch ½ cup milk 1 large egg, lightly
beaten ½ cup Nestle Toll House Peanut Butter & Milk Chocolate Morsels
Stir together first 3 ingredients in a heavy 1-quart saucepan. Bring to a boil
over medium heat, and cook, whisking constantly, until thickened. Gradually stir
about one-half of hot milk mixture into egg, stirring well. Add egg mixture to
remaining hot milk mixture, and cook, whisking constantly, 1 minute.
Remove mixture from heat; add morsels, and stir until morsels melt and mixture
is smooth. Pour mixture into a bowl; cover with plastic wrap, placing wrap
directly on mixture, and chill at least 3 hours.
Yield: ¾ cup
Chocolate Glaze:
1 cup (6 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels
3 tablespoons butter or stick margarine
1/4 cup milk
1 ½ cups powdered sugar
Whisk together first three ingredients in a heavy saucepan over low heat, and
cook, whisking constantly, 5 minutes or until butter and chocolate melt. Remove
pan from heat; whisk in powdered sugar until smooth and a spreadable
consistency. (Glaze should be at room temperature before spreading.)
Yield: 1 1/3 cups
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