Peanut Butter Chocolate Chip Cake for 15

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan or a standard Bundt pan.
2. In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup peanut butter on medium-high for 3 minutes until pale and fluffy.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet mixture on low speed, mixing only until the flour streaks disappear.
6. Toss mini chocolate chips in a tablespoon of flour and gently fold them into the batter using a rubber spatula.
7. Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes or until a toothpick comes out clean.
8. Prepare the glaze by mixing 1/2 cup peanut butter, melted butter, powdered sugar, heavy cream, and vanilla extract until smooth.
9. Cool the cake on a wire rack before applying the creamy peanut butter glaze with an offset spatula.