Print Options

Back to Swirled Peanut Butter Chocolate Cake >

Include these items:

Select reviews >

Taste of Home Logo

Swirled Peanut Butter Chocolate Cake

 Swirled 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 King Arthur Unbleached 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.

2 of 2

Swirled Peanut Butter Chocolate Cake (continued)

Directions (continued)

  • 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.