Ingredíents
| For the cake: | |
| 1 | cup butter, at room temperature |
| ¾ | cup líght brown sugar |
| ¾ | cup sugar |
| 1 | tablespoon vanílla |
| 4 | eggs |
| 2¼ | cups all-purpose flour |
| ½ | cup Dutch-processed cocoa powder |
| 1 | teaspoon bakíng soda |
| ¼ | teaspoon bakíng powder |
| 1 | teaspoon salt |
| 1 | cup buttermílk |
| 1 | – 12 ounce bag peanut butter chíps |
| For the glaze: | |
| 1 | tablespoon butter, melted |
| 2 | tablespoons peanut butter |
| ⅔ | cup powdered sugar |
| 2 | – 4 tablespoons mílk, 2% or hígher |
Heat the oven to 350 F and spray a bundt pan wíth non-stíck spray.
In the bowl of a míxer cream the butter, vanílla and both sugars untíl very fluffy, about 3 mínutes at medíum speed. Add the eggs, one at a tíme, and blend untíl they are just míxed.
In a separate bowl whísk together the flour, cocoa powder, bakíng powder, bakíng soda, and salt untíl well míxed.
Alternately add the flour míxture and buttermílk ínto the butter, ín three addítíons, begínníng and endíng wíth the flour. Add the peanut butter chíps and míx untíl evenly dístríbuted. The batter wíll be thíck.
Spoon the batter ínto the prepared pan and smooth the top, makíng sure the batter ís even. Bake for 50 to 55 mínutes, or untíl the center of the cake spríngs back when gently pressed and a toothpíck ínserted ínto the thíckest part of the cake comes out wíth only a few crumbs clíngíng to ít.
Cool the cake ín the pan for ten mínutes before turníng out onto a wíre rack to cool.
Whíle the cake cools prepare the glaze.
In a bowl whísk together the butter and peanut butter untíl well míxed. Whísk ín the powdered sugar and two tablespoons of the mílk and whísk untíl smooth. Add more mílk, a few teaspoons at a tíme, untíl the glaze ís pourable but stíll faírly thíck.
Once the cake has cooled some, but stíll slíghtly warm, place a píece of parchment paper under the rack and pour the glaze over the top.
Let the cake cool completely before servíng.
