Peanut Butter Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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 king arthur unbleached 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 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.
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