Chocolate Peanut Butter Marble Cake!
So…I had to make dessert for home group and didn’t want to buy anything. I had a white cake mix that was part of my teacher appreciation gift from student council. I went to allrecipes.com and did an ingredient search for white cake mix. (I also put in that I didn’t want milk, since ours went bad.) And this recipe popped up. I had all the ingredients and am a big fan of chocolate and peanut butter, so I decided to make it. It was a hit, so here is the recipe. (Which I also posted at our recipe blog.)
I have really been on a peanut butter kick lately. I remember my pappaw would just get a big ole spoon full of peanut butter and walk around eating it. I haven’t done that lately, but I have found peanut butter is really good in ice cream. I think Lydia started me on that with peanut butter ice cream from Braum’s when we visited them in the fall. We have something called Ritter’s Frozen Custard here, which is like Katie’s in Waco. I recently had a “glacier” there, which is basically a “blizzard”. I had them add in peanut butter and cookie dough, and oh my…. it was awesome! But I digress… on to the recipe!
Chocolate Peanut Butter Marble Cake (Source: here on allrecipes.com)
Ingredients:
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons confectioners’ sugar
* 2 tablespoons butter, softened
* 2 tablespoons hot water
* 1 cup peanut butter chips and 1 tablespoon shortening ****I did not use these, instead I used one cup of creamy peanut butter and I think it was better. If you use peanut butter instead of chips and shortening, skip direction #3.
* 1 (18.25 ounce) package white cake mix
* 1/2 cup packed brown sugar
* 1 1/4 cups water
* 3 eggs
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
2. In a small bowl, stir together the cocoa, confectioners’ sugar, butter and 2 tablespoons hot water until smooth and set aside.
3. In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
4. In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
5. Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
6. Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.
