Chocolate Chip- Peanut Butter Pound Cake with Peanut Butter Glaze

It’s Chocolate Chip Week here on the Recipe Girl blog. It’s not official or anything, but since pretty much everything tastes better with chocolate chips added to it, I thought it might be fun to share some of my favorite chocolate chip treats with you. First up is a Chocolate Chip Peanut Butter Pound Cake.

The cake is solidly a peanut butter cake , and it’s dotted with milk chocolate chips throughout.

Of course you must douse any sort of cake like this with a decadent glaze. This one is a peanut butter glaze…

…topped with chocolate chips, of course.

You know what the best thing about pound cakes is? That drizzle down the sides. I love to watch the drizzle. I love the word drizzle. Drizzle, drizzle, drizzle.

This cake is definitely a pound cake… it’s dense and wonderful and lovely to slice and have with a cup of tea… or coffee… or a big jug ‘o milk. If you’re looking for a light and fluffy peanut butter cake, this isn’t for you. But if you’re a chocolate-peanut butter lover like me, you’re likely to think this recipe is a keeper. More chocolate chip recipes to come…

Print Print Recipe

Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze

Yield: 12 to 14 servings

Prep Time: 25 min

Cook Time: 1 hr, 20 min

A dense and wonderful slice of cake to have with a cup of coffee.


3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips


1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).

2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.


*Might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well!

Source: (Adapted from Peter Pan Peanut Butter)

Other Chocolate Peanut Butter Cake recipes on the blogs:
Chocolate Peanut Butter Cake by Sassy Radish
Peanut Butter- Chocolate Chip Cookie Cake by Almost Bourdain
Chocolate Layered Reeses Peanut Butter Cup Cake by Picky Palate
Chocolate- Peanut Butter Cup Cheesecake by Brown Eyed Baker
Peanut Butter Cup Flourless Cake (gluten free) by Culinary Concoctions by Peabody

Leave a Comment

126 Responses to “Chocolate Chip- Peanut Butter Pound Cake with Peanut Butter Glaze”

  1. 1

    Jenny Flake — March 28, 2011 @ 9:27 AM

    WHOA! Just about died here. How perfect does that look, nice girl!

  2. 2

    Erin A — March 28, 2011 @ 9:29 AM

    That looks good! We are on the same wave length with the PB! I just posted Peanut Butter Cupcakes with PB&J flavored Buttercream today! LOL. :) :)

  3. 3

    Gina @ Skinnytaste — March 28, 2011 @ 9:30 AM


  4. 4

    Estela @ Weekly Bite — March 28, 2011 @ 9:34 AM

    This looks incredible!! I’m craving a glass of milk already :)

  5. 5

    what katie's baking — March 28, 2011 @ 9:36 AM


    the pound cake looks perfectly moist… and you can never go wrong with chocolate and peanut butter! delicious!

  6. 6

    the country cook — March 28, 2011 @ 9:39 AM

    absolutely beautiful! I’ll take two :-)

  7. 7

    Foodies on the Fly — March 28, 2011 @ 9:57 AM

    Looks so delicious! Very excited over your chocolate chip week.

  8. 8

    Evan Thomas — March 28, 2011 @ 9:59 AM

    This sounds too good for words. I don’t need any more convincing to get on board with chocolate chip week.

  9. 9

    Cathy/ShowFoodChef — March 28, 2011 @ 10:01 AM

    Gotta love this! Beautiful, and I’ll be thinking about the statement of having a slice with a cup of coffee all morning!

  10. 10

    EatLiveRun — March 28, 2011 @ 10:37 AM I need this!

  11. 11

    Kendall — March 28, 2011 @ 11:04 AM

    Holy Molar. That looks so delish!! Printing NOW.

  12. 12

    Katrina — March 28, 2011 @ 11:07 AM

    Holy moley, this looks great! I can’t wait to try this.

  13. 13

    Erin A — March 28, 2011 @ 11:45 AM

    All this talk of chocolate chips makes me want to just go a bunch of bags right now and make all these recipes! I can almost smell this!

  14. 14

    Sara — March 28, 2011 @ 11:46 AM

    Wow…this looks amazing! I’m a peanut butter fanatic and I cannot wait to make this. It’s fat and calorie free, right? :)

  15. 15

    Amanda — March 28, 2011 @ 11:47 AM

    LOVE! Kevin would totally die for this :)

  16. 16

    Christa — March 28, 2011 @ 1:57 PM

    O my word!!!!!!!! YUM!!!! This looks fabulous!! As soon as I saw it, I started trying to think of some sort of occasion I needed to make a dessert for. My hubby isn’t big on sweets, so if I make it, I eat it. No good. Gotta think up an excuse… :)

  17. 17

    Posti4 — March 28, 2011 @ 5:42 PM

    Good eats!

  18. 18

    Courtney — March 28, 2011 @ 5:49 PM

    Seriously? This is torture with all these peanut and nutella recipes. I wonder if Sunbutter would work well with this?

  19. 19

    Courtney — March 28, 2011 @ 5:50 PM

    That was a good comment above!! Forgot the smiley face! :-)

  20. 20

    Bern Johnson — March 29, 2011 @ 1:21 AM

    Is there any reason why this cake coud not be made in a loaf pan or patty cake pans, with the cooking time adjusted? I just love the recipe but do not have a bundt pan.

    With thanks,

    Bern in Australia

  21. 21

    Elizabeth H — March 29, 2011 @ 6:11 AM

    Hi Courtney – I bet that adaptation would work great (I do blog for SunButter, so I’d love to see and taste that cake!). Let us know if you try it.

  22. 22

    Katrina — March 29, 2011 @ 7:29 AM


  23. 23

    Karly — March 29, 2011 @ 7:42 AM

    Oh my word. This is like all of my dreams have been baked in a cake.

  24. 24

    Cookbook Queen — March 29, 2011 @ 10:22 AM

    FOR ME?! You shouldn’t have…

    Okay, you should. I’ll be over to get it in a bit. YUM!!

  25. 25

    Ang — March 29, 2011 @ 12:21 PM

    Holy heaven have mercy, this looks amazing. Darn! I wish I had the ingredients right this second.

  26. 26

    Dana — March 29, 2011 @ 1:19 PM

    WHOA!!! My 3 year old daughter was looking over my shoulder, saw the final slice picture and said, “Come on, Mom. Let’s do that!” Thanks for the excellent Saturday morning activity for the family and I. I can’t wait to try it!

  27. 27

    Lucy@The Sweet Touch — March 29, 2011 @ 2:38 PM

    Oh dang this looks good!

    The peanut butter glaze is what puts it over the top!

  28. 28

    Maris (In Good Taste — March 29, 2011 @ 3:47 PM

    That looks absolutely amazing.Your pictures are great

  29. 29

    Lori Lange — March 29, 2011 @ 5:25 PM

    @Dana, How sweet! Have fun!

  30. 30

    Lori Lange — March 29, 2011 @ 5:27 PM

    @Bern Johnson, That would probably work out ok. Just watch the timing for baking- of course will be less.

  31. 31

    Leslie Green — March 29, 2011 @ 6:02 PM

    That glaze is just calling my name!

  32. 32

    foodies at home — March 29, 2011 @ 7:45 PM

    I’m down with chocolate chip week! And a slice of this cake with extra drizzle please!

  33. 33

    Katie — March 29, 2011 @ 11:19 PM

    Oh wow that looks seriously good. I love the flavour of peanut butter in anything, just makes things taste so indulgant

  34. 34

    Lorin — March 30, 2011 @ 6:20 AM

    This…looks…amazing!! If I didn’t think I’d eat it all by myself as soon as it was out of the oven, I’d run to the kitchen and make it this second! Definitely the go-to next time I have an excuse to make pound cake.

  35. 35

    A Bowl Of Mush — March 30, 2011 @ 11:44 AM

    This looks stunning, love that glaze!

  36. 36

    blogbytina! — March 30, 2011 @ 4:10 PM

    um, this looks amazing. Viva peanut butter!

  37. 37

    KitchenPlayground — March 30, 2011 @ 5:29 PM

    This looks absolutely amazing! It just went on my “must bake” list…

  38. 38

    Lauren @ KeepItSweet — March 31, 2011 @ 3:58 AM

    That peanut butter glaze puts this over the top!

  39. 39

    Mary @ DB — March 31, 2011 @ 9:04 PM

    This is PERFECT!! Amazing!

  40. 40

    Foxyvee — April 1, 2011 @ 7:02 AM

    I made this cake last night. It is really good, very rich, and heavy. It was still a bit undone after 1:25 so I cooked it for an extra 10 minutes.

    I used chocolate chunks intead of chips, and off- brand peanut butter. Next time I will cut back on the sugar. I think it was a bit sweet.

    Overall it was a great cake and my preschool son loved it!

  41. 41

    Sandi K — April 1, 2011 @ 9:00 PM

    Made this today. My husband ate a piece before it cooled, then ate another piece after it cooled and I had applied the glaze. This recipe is a keeper!

  42. 42

    Love From The Oven — April 4, 2011 @ 7:46 PM

    WHOA. That looks AMAZING. On my list of recipes to try!

  43. 43

    Jessica — April 10, 2011 @ 8:47 AM

    Made this yesterday…delicious!!!! Thanks for another great recipe!

  44. 44

    Joanne Ellis — May 2, 2011 @ 7:28 PM

    Made this the other day and it is delicious! It tastes better today as the flavours seem to enhance. Can’t wait to try another one of your recipes. (My family can’t either.)

  45. 45

    Lori Lange — May 2, 2011 @ 11:31 PM

    Glad to hear you enjoyed it!

  46. 46

    Charisse — May 4, 2011 @ 6:36 PM

    I made this over the weekend and was told it was the best cake I had ever made! Thanks for the recipe!!! I am linking back to you for this one. :)

  47. 47

    Charisse — May 5, 2011 @ 8:05 AM

    I made this this weekend. My wife’s employees DEVOURED it! I am not a peanut butter fan, but I heard this was GREAT!!! I posted to my blog and gave you complete credit and linked to here.

    Thanks for the recipe!!

    PS – I also made the cinnamon roll pancakes – those were DIVINE!

  48. 48

    Rosa — June 6, 2011 @ 11:20 PM

    OMG, that cake looks devilishly good! I am bookmarking that wonderful recipe.



  49. 49

    tracey — June 11, 2011 @ 9:50 AM

    could you make this using semi sweet choclate chips?

  50. 50

    Lori Lange — June 11, 2011 @ 1:43 PM


  51. 51

    Samuel Fred Oxner Jr. — June 18, 2011 @ 10:20 PM

    I followed the recipe,but I added REESES PEANUT BUTTER CHIPS to the batter and it turned out AWSOME! I’ll make this again for sure! Thanks for the recipe! :P

  52. 52

    Lori Lange — June 19, 2011 @ 6:59 PM

    I love that idea!

  53. 53

    Medeja — July 20, 2011 @ 5:06 AM

    Hm.. but why not natural PB?

  54. 54

    Natalie — August 11, 2011 @ 11:10 AM

    I just made this for my family. They LOVED it. It came out soo good. It was a little undercooked after over an hour of baking, but we said what the heck and ate it anyway. Such a great recipe!!! Would totally make it again. The glaze was amazing!

  55. 55

    Shelley — August 14, 2011 @ 1:06 AM

    I SO want to make this recipe! I just love peanut butter & chocolate! I’m a bit worried about it being a little to peanut-butter-y for me… I wonder if using a chocolate ganache on top would be as good, and put peanut butter chips on top of that… hmmm, I’ll need to think about it. Thanks so much for the recipe!

  56. 56

    Erin — September 5, 2011 @ 11:08 AM

    Making it as we speak! Definitly taking a lot longer than the 1 hr 20 mins suggested! Hope it doesn’t get to done on the outside!!!!

  57. 57

    Lori Lange — September 5, 2011 @ 11:50 AM

    If it’s browning too quickly, just tent it loosely with some foil until the inside tests done!

  58. 58

    Susie — September 19, 2011 @ 9:35 AM

    Yumo! Sounds awesome ! Wondering how many fat grams! Wonder if anyone maybe able to come up with lighter version?
    My family and I are on 30 fat grams a day and successfully loosing weight.
    Son and I are down 13 lbs and husband 40.
    This may be the weekly cheat! I would Fast all
    Day for this.

  59. 59

    Pamela — September 19, 2011 @ 10:25 AM

    Just wondering as Madeja did above why natural PB cannot be substituted? I prefer the taste and don’t like all the additives in the traditional PBs.

  60. 60

    Lori Lange — September 19, 2011 @ 2:39 PM

    If you have a natural peanut butter that is a no-stir type, that tends to be more creamy than the natural peanut butters that I’ve tried… it might work. The mainstream peanut butter has a texture that works well in cakes- must be the extra oils. If you give it a go w/ the natural sort, please do come back and let us know if it worked out!

  61. 61

    Lori Lange — September 19, 2011 @ 2:41 PM

    uh oh, this cake is probably not for those counting fat grams, lol! What a great feat though to have lost all of those pounds. I need to get in that healthy mindset soon!

  62. 62

    Susie — September 19, 2011 @ 3:48 PM

    There is a peanut butter that I saw on hungry girl. It’s a powder that has all of the fat removed and you add water for the desired consistency.
    I don’t know if that would work or substituting fat free cream cheese with 1/2 the peanut butter? As far as eggs go, I usually use egg whites in place of eggs or egg beaters. And when oil is called for I use applesauce. Sometime, if u sacrifice a few fattening ingredients that can be changed out for non fat, then u can justify the ones that u cant change. I may experiment and let u all know what happens.

  63. 63

    Susie — September 19, 2011 @ 3:51 PM

    By the way, FYI. I always thought dark chocolate had less fat than semi sweet, not true.

  64. 64

    Patty H. — September 21, 2011 @ 5:46 PM

    Wow, this looks so awesome! I’m not sure, but I think I could hurt myself with this cake!

  65. 65

    Sherry — September 21, 2011 @ 9:41 PM

    Oh lord I made this today and it is fantastic! I had a 13 cup tube pan and it came out perfect. The glaze is a winner!

  66. 66

    Miriam @ Overtime Cook — November 5, 2011 @ 8:38 PM

    I know I’m kinda late here, but I bookmarked this recipe ages ago and finally made it. Delicious! Got rave reviews on this cake. It was also really easy to make, definitely going on my favorites list.


  67. 67

    Holly — November 20, 2011 @ 3:19 PM


    I’ve made this cake many times – my fiance and i LOVE it. However, after letting it cool for 20-30 minutes, i take it out, and the ‘crust’ on top sort of breaks, and sinks a bit. It seems like there were air pockets between the top of the cake and the crust, and i can’t get it to stay, i guess solid would be the word. Any tips? Thanks!


  68. 68

    Shannon Jefferson — December 6, 2011 @ 3:49 PM

    I so love you for forming this amazing masterpiece for Peanut Butter lovers!!!!

  69. 69

    April — December 20, 2011 @ 12:46 PM

    I made this (except I put it in loaf pans) and blogged about them today! Thanks for sharing-it was delicious :) I am particularly addicted to the glaze!

  70. 70

    Tami — January 14, 2012 @ 1:53 PM

    Can I use reduced fat Jif ?

  71. 71

    Lori Lange — January 14, 2012 @ 4:29 PM

    I wouldn’t… the fat is needed in the cake.

  72. 72

    Tami — January 14, 2012 @ 4:37 PM

    The cake may need the fat, but my butt sure doesn’t!! lol – I’m going to make it anyway. It looks so delish!

  73. 73

    Michelle — February 8, 2012 @ 3:27 PM

    This cake is out of this world awesome–just made it. I was wondering however if anyone else experienced a broken mixer while making it? I did lol true story. Right before adding the chocolate chips my stand up mixer started to smell like it was burning or over heating (the batter was super thick) then after I added the chocolate chips one of the beaters broke off and fell into the bowl lol I am not joking. Needless to say the mixer went onto the trash (stand and all) an the cake went into the oven, where it turned out delicious after baking for 1 hour and a half. Thanks so much for such a super recipe. The broken mixer I told my husban was my fault because I used the Smuckers Old fashion all natural peanut butter instead of the regular smooth it was so good that I don’t want to change a thing lol :-)

  74. 74

    Lori Lange — February 8, 2012 @ 4:52 PM

    oh my goodness! Yeah, that natural peanut butter is a little more dense than the creamy stuff. Wonder if that was the culprit!?

  75. 75

    Mindy Herring — April 19, 2012 @ 6:10 AM

    I have made this cake twice in one day cooked 1:20 – 1:30 still under cooked.
    crust around edges brown covered with foil second time still under cooked.
    Any sugestions love the taste

  76. 76

    Lori Lange — April 19, 2012 @ 4:27 PM

    how strange! Maybe longer than 1:30 in your oven?

  77. 77

    Mindy Herring — April 19, 2012 @ 6:55 PM

    Does the pan make a difference the recipe i have says Bundt pan not tube?

  78. 78

    Cyndy — April 21, 2012 @ 3:33 PM

    This looks Awesome. Do you think Biscoff would work? allergy to peanuts :(

  79. 79

    Cecy — April 25, 2012 @ 10:43 AM

    It looks DELICIOUS!!! can’t wait to bake it!!! Could I use splenda for the glaze???

  80. 80

    Lori Lange — April 25, 2012 @ 10:47 AM

    I’m not a fan of Splenda in baked goods, so I’m afraid you’ll have to experiment yourself on that one!

  81. 81

    Cecy — April 25, 2012 @ 10:52 AM

    I think I’ll give it a try, powdered sugar is the only ingredient I’m missing, and I want to make it NOW!!!!!

  82. 82

    Rachel — May 4, 2012 @ 5:43 AM

    Made is last night for a potluck today- used a bundt pan- its GORGEOUS!!! I didn’t realize how heavy it was and put it on the platter that is pretty heavy on its own- kind of wild really- can’t wait to tear into it and see what people think about it. YUM!!

  83. 83

    Amber — June 18, 2012 @ 6:46 AM

    I made this for Father’s Day. Used the biggest tube pan I have, and had to bake it over an hour and a half to get middle done. Then I made a peanut butter frosting to go on it. I can’t tell you how yummy it was!! The outside got really crunchy, it was like a peanut butter cookie. The middle was perfect. HUGE hit, a keeper! Have to remember to keep the slices small though, it is rich!

  84. 84

    Farah — July 26, 2012 @ 2:34 PM

    Hi, going to make this tomorrow for a dinner that I’m going to, but I want to cut the recipe in half, should I adjust the baking time by half as well? I think it might be a bit too well done if I still bake it for 1hr 25min. :)

  85. 85

    Lori Lange — July 27, 2012 @ 8:12 AM

    Haven’t cut it in half before, but yes… you would need to adjust baking time with less batter.

  86. 86

    BARBARA — February 17, 2013 @ 9:19 AM

    Hello – when you say tube pan – does this mean a pan you would make an angel food cake in (removalable outside) or a bundt pan? thanks

  87. 87

    Lori Lange — February 18, 2013 @ 5:02 PM

    Yes, exactly (not a bundt)

  88. 88

    Rosie @ Blueberry Kitchen — March 8, 2013 @ 9:47 AM

    Mmmm yum, this looks absolutely divine!

  89. 89

    Rena — September 8, 2013 @ 2:43 PM

    Turned out amazing! I used 2.5 cups of sugar vs 3 and baked in a confectionary oven. Think I could’ve reduced the time about 15 minutes, but did the whole time due to the comments. Either way it is delicious!! Great recipe!! Thanks for sharing!

  90. 90

    Alicia — October 1, 2013 @ 5:20 PM

    This is in my oven right now! And if it tastes half as good as it smells, it’ll be a hit!

  91. 91

    Food, Faith, and Other Fabulous Finds — October 8, 2013 @ 3:58 PM

    This was really tasty. Thanks for sharing it!

  92. 92

    Zach F. — October 18, 2013 @ 1:10 PM

    I just finished making this and I tried some. This is easily my favorite recipe of all time. It tastes incredible

  93. 93

    Lori Lange — October 21, 2013 @ 7:56 AM

    Wow, thank you!

  94. 94

    JOAN M — October 21, 2013 @ 8:00 PM

    May I ask a few questions please?
    Can I use a bundt pan instead of a tube pan? I cook a lot with silicone bakeware/cookware and I have a 10 cup silicone bundt pan that is the perfect size.
    If it has to be a tube pan for some reason, does it have to be the kind with removable bottom?

    Thanks–looks totally incredible, I am a huge choc/PB fan !! :)

  95. 95

    Lori Lange — October 22, 2013 @ 9:46 PM

    Yes, as long as it is big enough, it should be fine. Just make sure you grease it well as it is a very heavy cake. I would hate for it to stick to the bundt pan.

  96. 96

    JOAN M — October 23, 2013 @ 4:27 PM

    thank you !!! :)

  97. 97

    MyThy as in "Mighty" — November 17, 2013 @ 7:18 AM

    I made it yesterday and its like a giant peanut butter cookie! Forget the skillet cookies at BJ’s or all those other restaurants, this is it! I didn’t make the glaze, just a dusting of powdered sugar (photo on my IG page: @mythyhuynh)

    I made a few changes, used oil in place of butter to see if it would be more moist, 2 cup of sugar and 6 egg beaters. Honestly, it still wasn’t as moist as it was still dense. But with a glass of almond/milk and coffee, it was so good! All my coworkers devoured it! Thanks for another recipe winner!

  98. 98

    jason walls — January 22, 2014 @ 11:24 AM

    This cake tastes great but it kind of dry. Found the batter to more of a dough instead of a batter.

  99. 99

    Kwegyirba — January 25, 2014 @ 6:21 PM

    WHOA! This looks AMAZING! hoping to make a gluten free version of this!!

  100. 100

    Briana — January 27, 2014 @ 10:55 PM

    I am going to try and make this gluten free as it looks AWESOME but I can’t have regular flour. Will let you know how it turns out!!

  101. 101

    Dina — February 2, 2014 @ 1:44 PM

    I don’t have a bundt pan… will this work in a 9×13? I sure hope so, cause that is all I have and I want to make this!


  102. 102

    Lori Lange — February 3, 2014 @ 7:23 AM

    Hmmm, I’m not sure. It’s a pound cake, and it’s extremely dense. It may seem strange baked in a 9×13, but let me know if you try it and how it turns out!

  103. 103

    Debbie Caraballo — February 12, 2014 @ 9:02 PM

    Nothing better than a moist, dense pound cake! And this one has my very favorite flavor combination too! I agree, the word drizzle is awesome; I wouldn’t think of leaving any pound cake plain. The glaze just makes it, in my opinion. Thanks, Lori, for this awesome recipe.


  104. 104

    Valarie Davis — February 14, 2014 @ 1:14 PM

    This cake looks amazing!!! Going to make it as soon as I can get to the store for milk chocolate mini chips. thanks for sharing.

  105. 105

    Debbie Henderson — February 15, 2014 @ 5:17 PM

    Need some help here. Made this cake today, baked as directed. It is so crunchy on the outside that I can hardly cut it. The inside is done but not overly so…probably could have baked another few minutes. Any suggestions as to why the cake is so hard?

  106. 106

    heather — February 16, 2014 @ 4:15 PM

    I had mine in the oven for 1 hr and 40 mins and it was still kinda gooey inside. But the biggest problem was that it had a really hard crust on top and when you cut into it it crumbled. There was an air pocket all across the top under the hard crust so there was a 1 inch space between that and the actual cake. That made it very hard to cut pieces smaller than 2 inches unless you wanted a crumbley mess. Taste wise it was o.k. It was very sweet and since the 1 1/2 cups of chips inside seemed like way too much, I didn’t use the mini’s on top with the glaze. Just because of the hard crust and crumbley mess I probably won’t make it again.

  107. 107

    Lori Lange — February 16, 2014 @ 5:50 PM

    Did you hit the pan on the counter a few times before cooking? Sometimes air pockets get in there if the batter is not really settled down. Sorry about the hard exterior. I don’t have that result with mine.

  108. 108

    Lori Lange — February 16, 2014 @ 5:52 PM

    I’m honestly not sure why it’s turning out like that for some people!

  109. 109

    Calandra C — February 16, 2014 @ 9:03 PM

    This looks so yummy, but I don’t have a tub pan. Would it work okay in bread loaf pans if the timing was adjusted? I wouldn’t want to ruin it, but really want to make it!

  110. 110

    heather — February 17, 2014 @ 1:09 PM

    Yes I banged it a few times on the counter. I was worried I was going to break the tile. My husband said it’s good but because of the crumbley mess it is, the kids won’t touch it. We had to cut it in slices to get it out of the pan. We let it cool for an hour, banged on the pan and everything and it wouldn’t come out.

  111. 111

    Lori Lange — February 20, 2014 @ 2:51 PM

    I’ve not tried it in loaf pan so I’m not sure!

  112. 112

    samantha — February 24, 2014 @ 5:51 AM

    Had a go at making this, but it hasn’t quite worked.
    Can anyone tell me if the recipe is available in metric or imperial weigh/measuring please

  113. 113

    Holly — March 25, 2014 @ 12:36 PM

    Hi – i LOVE this recipe, the flavor is just delicious. However, after baking it countless times over the last couple of years, in 4 different homes (so i know it’s not a problem with the stove) it has NEVER been done in 1hr 20min. What am I doing wrong? I follow directions exactly as written with exact equipment you say. Should I try a higher temp? How long does it take for you… surely more than an hour twenty! I could use any advice you have to give. Thank you!

  114. 114

    Lori Lange — March 26, 2014 @ 4:19 PM

    I’m afraid I don’t have any advice- I baked the recipe as written and all turned out fine for me (at sea level).

  115. 115

    Theresa — April 20, 2014 @ 9:00 AM

    I just made this cake and found the same issues. Took quite a bit longer to bake (hour and 45 minutes maybe?). The outside is very crispy although not burnt at all. I put foil on it after about 40 minutes. And the batter was MUCH more like cookie dough than it was like cake batter. It almost felt like some ingredient was missing. But I went with it anyway. Also, the cake rose up instead of staying flat like in your picture. Haven’t tasted it yet and I’m hoping for the best bc it smells delicious!! I’m bringing it to Easter dinner.

  116. 116

    Lori Lange — April 21, 2014 @ 6:59 AM

    I hope it turned out for you!

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    Miss M — August 23, 2014 @ 6:07 PM

    This is probably a silly question but I would hate to mess up this delicious recipe with a rookie mistake. I want make it a day in advance so do I need to keep it in the fridge or will the cake be fine on the counter?

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    Lori Lange — August 26, 2014 @ 7:14 PM

    It will be fine on the counter.

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    Tracy — September 11, 2014 @ 6:49 AM

    I made this last night for a coworkers birthday. It’s the talk of the office, getting RAVE reviews. Thanks for the recipe.

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    Ada — September 17, 2014 @ 8:34 PM

    Cut it in half (because we didn’t have enough flour and could not wait long enough to get some). Only took an hour in the oven but looks and tastes SOOOOO good. Have to go get flour now.

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    adriana — October 5, 2014 @ 9:54 PM

    It needs only one tsp. Of baking powder? We are talking about 3 cups of flour that’s why I am asking ????

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    Lori Lange — October 7, 2014 @ 11:13 AM


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    Birthday boy cake — October 14, 2014 @ 6:34 PM

    1 hour 20 minutes was too long for my cake. The bottom and sides started to get too brown before 1 hour.

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    Sammy — November 18, 2014 @ 4:58 AM

    I am going to try this cake, but I have noticed that it is set to bake a 325, most of the cakes i have made are always at 350,. This might be the problem with the burning on the outside and uncooked on the inside. Try 350 and drop the baking time to 40-45 minutes, and check if its done from there. If not add time from 5 minute intervals and check. The only thing I bake at lower temps are delicate things that go in water bath, like cheescake or custard. Hope this helps.

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    Meg R — November 19, 2014 @ 7:06 PM

    My son’s girlfriend asked for something with peanut butter for dessert. Since she and my son are the only peanut butter fan, I was wondering if could bake the cake in loaf pans and freeze the ones not used?

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    Lori Lange — November 23, 2014 @ 8:38 PM

    I have not tried it in loaf pans, but it might be okay!