Peanut Butter Chocolate Chip Pound Cakes
Ingredients
3 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter or margarine; room temperature
1 C. creamy peanut butter
1 C. packed light brown sugar
2 large eggs
1 1/4 C. buttermilk
1 tsp. vanilla extract
12 ounce semisweet chocolate minichips
Cooking Instructions
Heat oven to 350 degrees. Lightly grease four 3 1/2 C. mini-loaf pans. Mix flour, baking powder, baking soda and salt. Beat butter, peanut butter and sugar in a large bowl with electric mixer until 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)