Chocolate Peanut Ripple Cake Recipe

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Chocolate Peanut Ripple Cake
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  1. Heat oven to 350F. Grease and flour two 8 or 9-inch round cake pans.
  2. In large bowl, blend cake mix (reserve marble pouch), sour cream, 1/2
  3. Cup peanut butter, water and eggs until moistened. Beat 2 minutes at
  4. Highest speed. Fold in 1/2 cup chopped peanuts.
  5. Pour 3/4 of batter into prepared pans.
  6. To the remaining batter add marble pouch and 2 T water; blend well. Spoon randomly over yellow batter. Marble by pulling knife through batter in wide curves, then turn pan and repeat.
  7. Bake at 350F. for 35 to 45 minutes, or until toothpick inserted in
  8. Center comes out clean.
  9. Cool upright in pan 15 min; then remove. Cool completely.
  10. Blend frosting with 2 T peanut butter. Spread small amount (about 1/3
  11. Cup) between cake layers. Frost sides and top with remaining
  12. Frosting. Garnish with 1 T chopped peanuts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.83 Kcal (786 kJ)
Calories from fat 93.96 Kcal
% Daily Value*
Total Fat 10.44g 16%
Cholesterol 54.24mg 18%
Sodium 84.61mg 4%
Potassium 149.91mg 3%
Total Carbs 3.09g 1%
Sugars 3.26g 13%
Dietary Fiber 1.26g 5%
Protein 8.51g 17%
Iron 0.8mg 4%
Calcium 97.6mg 10%
Amount Per 100 g
Calories 250.38 Kcal (1048 kJ)
Calories from fat 125.25 Kcal
% Daily Value*
Total Fat 13.92g 16%
Cholesterol 72.31mg 18%
Sodium 112.78mg 4%
Potassium 199.84mg 3%
Total Carbs 4.11g 1%
Sugars 4.35g 13%
Dietary Fiber 1.68g 5%
Protein 11.35g 17%
Iron 1mg 4%
Calcium 130.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
  • 4

Good Points

  • saturated fat free,
  • low sodium

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