• Grease and flour a tube pan.(We used a pan with 12 cup baking capacity.)
• Lower the oven rack to the next to lowest position so that the cake will sit in approximately in the center of your oven. Preheat oven to 325 degrees F.
• In a separate bowl whisk the flour and baking powder to combine, set aside for later.
• Mix the butter with the paddle attachment in your mixer, mixing until smooth. Next, add the peanut butter, mixing until smooth.
• Next, gradually add the white and brown sugar and mix on Medium Speed until light and fluffy for 4-5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla extract to the milk.
• Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
• Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. **Baking times may vary! It may take a bit longer, peek in as you approach the end time and adjust as needed.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.

For the Chocolate Glaze

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is *almost* completely melted.
• Allow the mixture to sit for a minute or two and stir until smooth. This glaze will thicken as it sits and cools. Spoon over the cooled cake, or drizzle using a disposable piping bag (or ziplock bag) with the tip/corner snipped away. We just spooned ours over the top and pushed some over the edge using an offset spatula.
• We sliced miniature Reese's cups and pushed into the glaze for added decoration.

Storage

• This glaze can sit at room temperature for 2-3 days under a cake dome or in an airtight container. Beyond that, you can refrigerate for a bit longer or wrap & freeze for up to three months.