PEANUT BUTTER GLAZE: Whisk 1 1/2 c sifted icing sugar, 1/4 c milk, 1/4 c creamy peanut butter, 1/2 t vanilla until smooth. Drizzle glaze over cooled cake, letting it drizzle down sides. Chill to set quickly. Optional: chop Reeses Peanut Butter Cups to sprinkle on top and to replace choco chips in cake.
Lemon Lush With White Chocolate And Macadamia Nuts