Chocolate Chip Pound Cake

Preheat oven to 325 degrees F. Grease and flour 12 cup bundt pan or spray with baking spray containing flour, and set aside. In large mixing bowl, beat butter with sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition.

Sift together flour, baking powder, soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Be sure to beat until the flour totally disappears before adding the buttermilk; and be sure to beat until the buttermilk totally disappears and is incorporated before adding the flour. This develops the cake structure. Fold in 1 cup chocolate chips.

Spoon batter into prepared pan and bake at 325 degrees F for 55-75 minutes until cake is lightly browned, set, and a toothpick inserted in center comes out clearn. Cool 5 minutes in pan, then invert onto serving plate and cool completely.

In small microwave-safe bowl, combine remaining chocolate chips and peanut butter. Microwave on 50% power for 2 minutes; remove and stir until smooth; spoon over cake.