Peanut Butter Pound Cake

I found this recipe in the Penzey's catalog that came recently.  It was used as a groom's cake.  I think it would make an excellent birthday cake, or any occasion cake. 

Cake:
1 C. butter softened
1 C. creamy peanut butter
3 C. sugar
5 eggs
2 tsp. vanilla
3 C. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk

Icing:
12oz. premium semi sweet chocolate chips
3/4 C. heavy cream

Do not preheat oven.  The Penzey's test kitchen tried making the cake with a preheated 325 degree oven and with a cold oven and both cakes were good but the cake baked in a cold oven was easier to frost.  Lightly grease and flour a 10 inch tube pan and set aside.  In a large bowl, cream together the butter and peanut butter.  Add the sugar and beat until light in color.  Add the eggs, one at a time, mixing well after each addition.  The mixture should be light and fluffy.  Add the vanilla.

In a smaller bowl, sift together the flour, baking powder and salt.  Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.  Mix the batter until smooth and creamy.  Pour into cake pan.  Place in the cold oven.  Set the oven temperature to 325 degrees and bake until a tester inserted into the cake comes out clean; about 1 hour and 35 minutes.  Please note that all ovens are different, so check the cake's progress after 1 hour 10 minutes.  Let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.

For the icing; place the chocolate chips in a small mixing bowl.  Heat the cream in a heavy bottomed saucepan until boiling.  Pour over the chocolate and stir until creamy and smooth.  Let cool for 2-3 minutes.  Brush any loose crumbs from the cake.  Place the cooling rack on a clean baking sheet to catch the drips.  Pour the icing evenly over the cake, allowing it to cascade and cover the cake.  Move the cake rack to another clean baking sheet.  Scrape the drips from the first baking sheet, reheat and pour over the cake.