Peanut Butter Striped Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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DELISH. A thick stripe of a cream cheese and peanut butter mixture runs through a regular chocolate cake. With a sprinkling of nuts on top, this is a cake that has an icing inside. I added an egg to the cake mixture (it didn't have one in the recipe), and I also omitted the salt from the cream cheese mixture. You can choose to keep it in if you like. Ingredients:
2 1/4 cups all-purpose flour |
1 1/2 cups sugar |
1/3 cup cocoa |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/2 cups water (or milk) |
1/2 cup vegetable oil |
1 egg |
4 1/2 teaspoons white vinegar |
1 1/2 teaspoons vanilla |
4 ounces cream cheese, softened |
1/4 cup creamy peanut butter |
1/3 cup white sugar, plus |
1 tablespoon white sugar, divided |
1 egg |
1/8 teaspoon salt |
1/2 cup semi-sweet chocolate chips |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
2. Stir in the egg, water, oil, vinegar and vanilla.
3. Mix well.
4. Pour into greased 13x9 inch baking pan.
5. In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.
6. Stir in chocolate chips.
7. Drop cream cheese/peanut butter mixture by tablespoons onto the cake batter.
8. Use a knife to swirl the two batters together, making a marbled effect.
9. Sprinkle the cake with pecans and 1 tablespoon sugar.
10. Bake at 350 30-35 minutes, or until a toothpick comes out clean when inserted near the center.
11. Cool on a wire rack before cutting.
12. Refrigerate leftovers.
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