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Peanut Butter Chocolate Cake

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

24 ServingsPrep: 15 min. Bake: 30 min.

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.

2 of 2

Peanut Butter Chocolate Cake (continued)

Directions (continued)

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.

Nutrition 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.