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My review
Chocolate Peanut Butter Marble Cake
Jan Taylor
"Chocolate and peanut butter are the flavors marbled together in this marble cake recipe."
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Ingredients
servings 328 calsOriginal recipe yields 14 servings (1 -13x9 inch sheet cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
- In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 328 calories; 12.7 g fat; 46.7 g carbohydrates; 7 g protein; 44 mg cholesterol; 315 mg sodium. Full nutrition
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Reviews
Read all reviews 6379 Ratings
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Most helpful positive review
8/3/2002
This is a great recipe. I substituted creamy peanut butter for the peanut butter chips and it still came out fantastic. Thanks for the recipe!
Most helpful critical review
9/4/2002
This cake was very dry. I may have done something wrong because other reviewers really loved it. I didn't like it at all but some other people at the picnic said it was pretty good.
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8/3/2002
This is a great recipe. I substituted creamy peanut butter for the peanut butter chips and it still came out fantastic. Thanks for the recipe!
2/5/2008
This cake is SO GOOD! I made 2 round layers with peanut butter frosting and mini chocolate chips on top and in between the layers. For the frosting I used pre-made cream cheese frosting mixed ...
7/28/2000
I made this for my Dad's birthday, and it was a hit! He requested a peanut butter chocolate cake...and this is what I thought would work. It's definitly peanut butter chocolatey..and VERY MOIST!...
7/1/2008
Excellent. I made this for my son's birthday, at his request. The cake is moist and dense - just the way we like it. I baked it in a bundt pan for 1 hour, frosted with pb frosting and decorated ...
10/29/2010
This cake is wonderful! I substituted 1 cup creamy peanut butter for the pb chips and shortening. I baked it in a bundt pan at 350 degrees for one hour and served it with the Fluffy Peanut Butte...
6/10/2002
Hmm . . this was a keeper! My hubby couldn't find just peanut butter chips so he got the Toll House chocolate and peanutbutter chips. This was fabulous. Oh, be careful b/c water is not listed...
2/14/2011
This recipe is awesome!! I will definitely be making it again. It has a great flavor and is nice and moist.
6/11/2011
Oh my goodness. If you are a peanut butter and chocolate lover, this is the cake for you. I followed the recipe with a couple of changes based on previous reviews. I used a cup of peanut butte...