Peanut Butter Chocolate Swirl Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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this is another recipes that caught my eye... while I was suppose to be looking for a chicken recipe...so many recipes, so easily distracted!!! the recipe is Diana Rattray Ingredients:
• 1 1/2 cups light brown sugar, packed |
• 1/2 cup peanut butter |
• 1/2 cup butter, softened |
• 2 large eggs |
• 1 teaspoon vanilla |
• 1 1/2 cups all-purpose flour (6 ounces) |
• 2 teaspoons baking powder |
• 1/4 teaspoon salt |
• 1 cup milk (8 ounces) |
• 2 ounces unsweetened chocolate, melted |
Directions:
1. Grease and flour an 8-inch square baking pan. Heat oven to 350°.
2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Fudge Glaze
4. Easy Fudge Glaze
5. Ingredients:
6. • 1/2 cup semisweet chocolate chips
7. • 2 tablespoons dark corn syrup
8. • 1 tablespoon butter
9. • 2 teaspoons heavy cream
10. Preparation:
11. Combine chocolate chips, corn syrup, and butter in a small saucepan. Stir over low heat until melted and smooth. Stir in cream. Use to glaze a Bundt cake or loaf cake.
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