Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate Pound Cake with Peanut Butter Glaze 3.0 (129) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 2, 2020 Print Rate It Share Share Tweet Pin Email Yield: 2 cakes We've dressed up our Classic Pound Cake recipe with cocoa powder, which adds a rich, decadent flavor. A creamy, two-ingredient peanut butter glaze is the finishing touch for chocolate-peanut butter lovers. Ingredients For the Cake 2 ¼ 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 ¼ cup peanut butter 5 to 6 tablespoons milk 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. Rate it Print