• Preheat oven to 350 degrees.
• Grease and flour the bottom and side of a cake pan. I used a small bundt pan and a round cake pan for this recipe.
• In a large bowl mix together flour, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl add butter and both white and brown sugar.
• Mix on medium speed until creamed and smooth.
• Add eggs and vanilla and mix to combine.
• Pour in milk until combined.
• Finally add peanut butter and mix well.
• Turn off mixer and stir chocolate chips in gently by hand.
• Pour batter into greased cake pan/s, smoothing out the top.
• Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
• Let cool in pan for 10 minutes then invert onto a plate or cooling rack to completely cool before adding the glaze.
• After adding glaze sprinkle with peanut butter chips and serve.

For the glaze:

• In a small mixing bowl, add the chocolate chips, butter and corn syrup.
• Microwave in 20 second intervals, until the chocolate and butter are melted.
• Stir until smooth.
• Add hot water and stir until smooth.
• Let cool for 10 minutes.
• Pour or drizzle the glaze over the cake (it should still sit on a cooling rack or plate).
• When the glaze stops dripping, place the cake onto a serving plate or cake stand.