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PEANUT BUTTER POUND CAKE WITH CHOCO PEANUT BUTTER FROSTING

Ingredients:

3 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp iodized fine salt
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1 cup white sugar
1 cup brown sugar
1 cup creamy peanut butter
5 pc MAGNOLIA BROWN EGGS
1 tsp vanilla extract
1 cup MAGNOLIA FRESH MILK
2 cup peanuts, roughly chopped

FROSTING:

1 cup store bought chocolate peanut butter
1/2 cup MAGNOLIA ALL-PURPOSE CREAM, chilled

Procedure:

  1. Grease and line 3 pieces 7"x 3" loaf pans with baking paper. Set aside.
  2. In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. Cream butter until light. Add in sugars and continue to beat until fully incorporated. Add in peanut butter. Beat in eggs one at a time beating well after each addition. Add in vanilla. Add milk alternately with the flour mixture. Stir in peanuts.
  4. Pour batter into prepared pans then bake for 50 minutes or until toothpick when inserted comes out clean. Let loaves cool completely.
  5. To make the Frosting: Beat choco-peanut butter with cream until spreading consistency is achieved. F rost top of cake before serving or wrapping.
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