- 3 cups all-purpose flour (GF use Domata)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (don't use natural)
- 1/2 cup butter, at room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 1/2 cups sifted powdered sugar
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
- Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter.
- Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined.
- Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips.
- Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
- Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan.
- When a toothpick is inserted into the center of the cake and comes out clean, your cake is done.
- Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
- Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth.
- Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top.
- The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.
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