Swirled Peanut Butter Chocolate Cake

Total Time Prep: 15 min. Bake: 30 min.
Yield 24 servings
Test Kitchen Approved
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

  • 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

  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.
  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 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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