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Swirled Peanut Butter Chocolate Cake Recipe

Swirled Peanut Butter Chocolate Cake Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:24 servings


  • 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
  • 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


  • 1. 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. In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips.
  • 3. Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar.
  • 4. 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.