Chocolate Pound Cake with Peanut Butter Glaze

Jon graduated from Airborne School last week!  He has been training for 3 very long weeks (3am - 9pm some days!) and we were both looking forward to putting this school behind us.  To celebrate him, I made this choco-cake with a pb "icing" since I know he loves both of those ingredients!  Bonus - NO SUGAR in the recipe :-)

For the Cake Ingredients:

• 1 cup all-purpose flour + 2 tbl soy flour (or all-purpose flour)
• 1/2 cup cocoa powder
• 1 tsp coarse salt
• 8 ounces (1 cups; 2 sticks) softened unsalted smart balance (or any "healthy") butter2 cups sugar
• 1 teaspoon pure vanilla extract
• 4 extra large, room-temperature eggs

For the Topping Ingredients:

• 1/4 cup creamy peanut butter (I used Natural PB)
• 5 to 6 tablespoons soy milk

Directions:

1. Preheat oven to 325 degrees and spray a 5-by-9-inch loaf pan. Combine flour, cocoa powder, and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 25-30 minutes. Let cool in pan for 30 minutes. Remove from pan, and let cool completely on wire rack.
5. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Smooth over cooled cake.  Feel free to add shaved chocolate on top of the glaze to make it pretty.