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Reese's Peanut Butter Chocolate Chip Pound Cake

Reese's Peanut Butter Chocolate Chip Pound Cake
My new favorite cake! This amazingly easy and outrageously decadent Reese’s Peanut Butter Chocolate Chip Pound Cake is a dream come true! So moist and delicious and topped with an incredible peanut butter chocolate glaze – no one will be able to resist!
Let’s take a break from peppermint today and go back to my roots…Reese’s! Nothing I love more than a Reese’s and when you add them to a recipe…swoon!
There is no limit to the wonderful things you can do with a cake mix and this recipe transforms a simple yellow cake mix into this outrageously nutty peanut butter cake. I used Blue Diamond Almondmilk Cashewmilk blend for seriously amazing flavor. Honestly you guys, if you haven’t had a chance to try this milk yet – now is the time. It is absolutely delicious and comes in both regular and unsweetened varieties.
My new favorite cake! This amazingly easy and outrageously decadent Reese's Peanut Butter Chocolate Chip Pound Cake is a dream come true! So moist and delicious and topped with an incredible peanut butter chocolate glaze - no one will be able to resist!

Ingredients
  • 1 18.25 oz box yellow cake mix
  • 1 cup Almond Breeze Almondmilk Cashewmilk Blend
  • ⅓ cup creamy peanut butter (I used Skippy Naturals)
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup Reese's peanut butter chips
  • 1 cup mini semi-sweet chocolate chips
Glaze
  • 1½ cup semi-sweet chocolate chips
  • 6 tbsp creamy peanut butter
  • 20 miniature Reese's peanut butter cups, coarsely chopped
Instructions
  1. Preheat oven to 350F.
  2. Grease and flour a 12-cup bundt pan. Set aside.
  3. Beat cake mix, milk, peanut butter, eggs, and vanilla together in a mixing bowl until thoroughly combined.
  4. Stir in peanut butter chips and mini chocolate chips.
  5. Pour into the prepared bundt pan and bake for 45 to 55 minutes or until an inserted toothpick comes out clean.
  6. Let cool in pan for 15 minutes. Gently invert onto a cooling rack or plate and let finish cooling for several hours.
  7. Once the cake has cooled, prepare the glaze.
Glaze
  1. In a microwave-safe container (I use a Pyrex measuring cup), combine chocolate chips and peanut butter. Heat on high for 30 seconds, stir. Repeat. Stir until the chips are fully melted and the mixture is smooth.
  2. Pour the glaze over the top of the cooled cake.
  3. Wait 5 minutes before sprinkling on the chopped peanut butter cups. Press gently to adhere.
  4. Refrigerate for 15 minutes or more until the glaze has set up.
Recipe Source:momontimeout.com