Peanut Butter-Chocolate Chip Poundcakes
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
or margarine, room temp |
|
| 1 | cup |
peanut butter
creamy |
|
| 1 | cup |
brown sugar
packed, light |
*
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet, minichips, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter
or margarine, room temp |
|
| 237 | ml |
peanut butter
creamy |
|
| 237 | ml |
brown sugar
packed, light |
*
|
| 2 | large |
eggs
|
|
| 296 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet, minichips, null, null |
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease four 3½ cup mini-loaf pans.
Mix flour, baking powder, baking soda and salt.
Beat butter, peanut butter and sugar in a large bowl with electric mixer untill pale and fluffy.
Beat in eggs one at a time until blended.
Beat in buttermilk and vanilla.
With mixer on low speed, gradually add flour mixture, mixing just until blended.
Stir in chips. Scrape into prepared pans. Bake 35 to 40 minutes or until pick inserted in centers comes out clean. Cool in pans on wire rack 5 minutes. Turn out on rack and cool completely. Store airtight. Makes 4 small loaves.
