Chocolate and peanut butter are one of my favorite flavor combinations!  I’ve made Inside Out Peanut Butter Cup, Oh My Peanut Butter Pie, Buckeye Brownie Bites, Hidden Treasure Cookies and now this decedent Peanut Butter and Chocolate Chip Bundt Cake.  I poured on a chocolate glaze and drizzled on some peanut butter icing to give it that extra pop…plus it makes it look pretty too.  I refrigerated the cake and I must say, it was even better the next day!  

 

Ingredients are as follows:
1/2 C butter, softened
1 C brown sugar
1/2 C sugar
2 eggs
1 C creamy peanut butter
1 C sour cream
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 C flour
2 C milk chocolate chips
Chocolate glaze:
2 Tbsp. butter, melted and slightly cooled
2 Tbsp. cocoa
1/4 C half-n-half
1 C powdered sugar
2 tsp. vanilla
Peanut Butter icing:
2 Tbsp. creamy peanut butter
1 Tbsp. butter, softened
1/2 C powdered sugar
2-3 Tbsp. half-n-half
Directions: 
Preheat oven to 350 degrees; spray a bundt pan with non-stick cooking spray.
Cream the butter and both sugars together.
Whip in the eggs.
Then mix in the peanut butter, sour cream and vanilla.
Mix in the baking powder, baking soda, salt and flour until combined.
Fold in the chocolate chips.
Pour into prepared pan.
Bake for 50-55 minutes; until a toothpick towards the center comes out clean.  Cool on a wire rack for ten minutes; remove from pan and cool completely.
Whisk together the butter, cocoa, half-n-half, powdered sugar and vanilla.
Evenly pour over the cooled cake.
Whisk together the peanut butter, butter, powdered sugar and milk.
Drizzle on top of the chocolate.
 Slice, serve and enjoy!
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