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This Chocolate Pound Cake with Peanut is absolutely delicious

INGREDIENTS
MAKES 2 CAKES
FOR THE CAKE

2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
FOR THE TOPPING
1/4 cup chunky peanut butter
5 to 6 tablespoons whole milkHE CAKE spoons w

DIRECTIONS
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides.

Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.

Divide batter between pans.

Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth.

Drizzle over cooled cakes.

And Serve.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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