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Peanut Butter Chocolate Cake Recipe

Peanut Butter Chocolate Cake Recipe photo by Taste of Home

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Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.—Elaine Medeiros, Wamego, Kansas

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Peanut Butter Chocolate Cake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 24 Servings

15 30 45

Ingredients

1-1/2 cups sugar
1-1/2 cups water
1/2 cup canola oil
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
PEANUT BUTTER BATTER:
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon sugar, divided
1 egg
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Directions

In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13-in. x 9-in. baking pan.
In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips.
Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers. Yield: 24 servings.

Nutritional Facts 1 serving (1 piece) equals 217 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peanut Butter Chocolate Cake in Taste of Home February/March 2002, p13

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Reviews for Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

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Reviewed on Apr. 18, 2013 by jbab

Great cake! I made in an 8x8 pan, cutting the cake ingredients in half and making the filling as stated because I wanted to try it out and there's only 2 of us. Came out great! Will definitely make again using the entire recipe.

Reviewed on Jun. 16, 2012 by delowenstein

I recall making this recipe before & the results were great!

Reviewed on May. 25, 2012 by 1275

Very good! This is a super simple and moist cake. I love the fact that you don't have to frost it because peanut butter filling is baked in the cake. The only problem I had was that the peanut butter mixture sort-of slid to the middle of the cake and the edge pieces ended up not having much of the filling. I don't know if this can be prevented, but let me know if anyone has a suggestion to correct this problem. When mixing up the peanut butter filling, I just stirred it all together with a rubber spatula in a bowl, no mixer is needed; just be sure to have your cream cheese pretty soft. Overall, very moist and delicious, quick and easy, I will make again.

Reviewed on Mar. 21, 2011 by rudylenak

No good

Reviewed on Dec. 08, 2010 by Cassi28

I made this cake and took it to work. It was gone within minutes. It turned out exactly like the picture. We loved it!