Servings: 12

2 sticks (8 ounces) butter or margarine, softened 2 sticks (8 ounces) butter or margarine, softened
 
2 cups sugar 2 cups sugar
 
½ cup chunky peanut butter ½ cup chunky peanut butter
 
4 (1 ounce) squares unsweetened chocolate, melted 4 (1 ounce) squares unsweetened chocolate, melted
 
6 eggs 6 eggs
 
2 cups flour 2 cups flour
 
2 teaspoons baking powder 2 teaspoons baking powder
 
½ teaspoon baking soda ½ teaspoon baking soda
 
⅓ cup milk ⅓ cup milk
 
6 ounces semisweet chocolate chips (1 cup) 6 ounces semisweet chocolate chips (1 cup)
 
⅓ cup chopped peanuts (optional) ⅓ cup chopped peanuts (optional)
 
Chocolate frosting (optional) Chocolate frosting (optional)

Preheat oven to 350°F. Butter a 12-cup Bundt pan.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition.
Sift together flower, baking powder, and baking soda. Beat into chocolate mixture alternately with milk just until combined. Stir in chocolate chips. Turn batter into prepared pan.
Bake 55 to 60 minutes, or until a cake tester inserted in center comes out clean. Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
If you would like, Frost cake with chocolate frosting and sprinkle peanuts on top.

Goes well with the Quick Chocolate Frosting  Goes well with the Quick Chocolate Frosting