Peanut Butter Pound Cake

1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
1 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
10 ounces swirled milk chocolate and peanut butter morsels
confectioners’ sugar for dusting

Preheat oven to 325°F. Spray a 12-cup Bundt pan and set aside.
Beat the butter, both sugars, and peanut butter at medium speed until fluffy. Add the vanilla. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the butter/sugar mixture, alternating with the milk, beginning and ending with flour mixture. Stir in the morsels. Spoon the batter into the prepared pan.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a pick inserted into the center comes out clean. If necessary, cover the top of cake with aluminum foil to prevent excess browning.

Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Garnish, if desired, with confectioners’ sugar.
recipe resource here

retweet post here

shared on these blog hops, linkups and parties
tasty tuesday

shared at these facebook group linkups
twitter marketing --- 2 ct --- 3/11