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Chocolate Peanut Butter Marble Cake

Rated as 4.34 out of 5 Stars

"Chocolate and peanut butter are the flavors marbled together in this marble cake recipe."
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Ingredients

servings 328 cals
Original recipe yields 14 servings (1 -13x9 inch sheet cake)

Directions

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  1. 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.
  2. In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
  3. In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
  4. 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.
  5. 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.
  6. 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 64
  1. 80 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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!

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 ...

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!...

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 ...

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...

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...

This recipe is awesome!! I will definitely be making it again. It has a great flavor and is nice and moist.

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...

This cake was very tasty, though there wasn't a very pronounced peanut butter or chocolate flavor like I anticipated. It baked up beautifully, though, filling the pan completely, and had a light...