Peanut Butter Cream Pound Cake
Servings 10
Ingredients
For the cake:
- 1/2 cup butter flavored solid shortening
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup crunchy peanut butter
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
For the glaze icing:
- 3/4 cup sweetened condensed milk
- 1/2 cup peanut butter
- 3 tablespoons milk
Instructions
- Grease and flour a 12-cup bundt pan. Set aside. DO NOT preheat the oven.
- In a large bowl, use a mixer to cream shortening, butter, cream cheese, and peanut butter until smooth. Gradually add the sugar, beating until light and fluffy. Add eggs one at a time, beating well after each.
- In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, blending well. Add the vanilla and mix well.
- Pour into the prepared pan. Place in a cold oven. Bake at 325°F for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to rest in the pan for about 10 minutes, then invert onto a serving platter.
- Make the glaze icing by mixing the sweetened condensed milk, peanut butter, and milk together until smooth. Pour over cooled cake.