Recipe: Peanut Butter Pound Cake and Chocolate Peanut Butter Pound Cake

Hi Paula,

These do not call for Reese's Peanut Butter Cups but all I would do is crush some up and fold them into the batter. You might want to toss them in a small amount of flour first, this will prevent them from all sinking to the bottom of the cake.

Peanut Butter Pound Cake

1 1/4 c Butter; softenend
2 c Sugar
6 Eggs
1 ts Vanilla
1/2 c Peanut butter; creamy or crunchy
2 c Flour
1 ts Baking powder
1/4 ts Salt
1/3 c Finely chopped peanuts; optional

Cream butter and sugar until light. Beat in eggs,
one at a time, beating well after each. Add
vanilla, beat in peanut butter slowly.

Sift flour with baking powder and salt. Stir into
butter mixture, a little at a time, until well
blended.

Line a tube pan with waxed paper; pour batter in
and bake 45 minutes at 350 .; reduce heat to 325 .
and bake until cake tests done, 15 to 20 minutes
longer. Cool in pan on rack 10 minutes before
removing to rack to cool completely. If desired,
sprinkle chopped peanuts on cake towards the end
of baking while batter is still soft to give it a
crunchy topping.

Makes 1 tube cake.

Mrs. Jimmy (Rosalynn) Carter

Double Peanut Butter Pound Cake

1 cup butter, softened
3/4 cup creamy peanut butter
3 cups sugar
2 teaspoons vanilla
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Peanut Butter Frosting (see recipe below)

Heat oven to 350 F. Grease and flour a 10-inch tube pan. In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk.

Pour into greased and floured pan. Bake at 350 until toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.

Yield: 12 servings (one slice per serving).

PEANUT BUTTER FROSTING:
In saucepan over low heat, melt 1/2 cup each peanut butter and light corn syrup. Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla; mix until smooth. Makes 1 1/2 cups.