Marbled Pound Cake

Name: Marbled Pound Cake
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Yield: 16 servings.
Ingredients: 1 cup butter, softened; 1-1/4 cups sugar; 1 cup packed brown sugar; 5 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 3 cups cake flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1-1/2 cups peanut butter chips, melted; 1-1/4 cups semisweet chocolate chips, melted; GLAZE:; 1 cup semisweet chocolate chips; 1/3 cup peanut butter chips; 1/2 cup heavy whipping cream

This rich pound cake features the classic combination of chocolate and peanut butter. Buttermilk in the batter lends to its moist texture.—Kelly McDonald, Edinburg, Texas

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1 cup packed brown sugar
5 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups peanut butter chips, melted
1-1/4 cups semisweet chocolate chips, melted
GLAZE:
1 cup semisweet chocolate chips
1/3 cup peanut butter chips
1/2 cup heavy whipping cream

Directions

Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips.
Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife.
Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.