Taste of Home
Swirled Peanut Butter Chocolate Cake
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 24 servings.
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
Ingredients
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1-1/2 cups sugar
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1-1/2 cups water
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1/2 cup canola oil
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4-1/2 teaspoons white vinegar
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1-1/2 teaspoons vanilla extract
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2-1/4 cups all-purpose flour
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1/3 cup baking cocoa
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1-1/2 teaspoons baking soda
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1/2 teaspoon salt
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PEANUT BUTTER BATTER:
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4 ounces cream cheese, softened
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1/4 cup creamy peanut butter
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1/3 cup plus 1 tablespoon sugar, divided
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1 egg
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1/8 teaspoon salt
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1/2 cup semisweet chocolate chips
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1/2 cup chopped pecans
Directions
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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 13x9-in. baking pan.
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2.
In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips.
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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.
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4.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.
Nutrition Facts
1 piece: 217 calories, 11g fat (3g saturated fat), 14mg cholesterol, 170mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
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