Peanut Butter And Chocolate Marble Cake Recipes

PEANUT BUTTER MARBLE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
• Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
• Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.

PEANUT BUTTER AND CHOCOLATE MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Cream the peanut butter, butter and both sugars until light and fluffy.
• Meanwhile melt the dark cooking chocolate with just a little bit of butter.
• Beat in the eggs.
• Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla.
• Divide the batter into two portions.
• To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired.
• To the other portion, add the chocolate chips.
• Alternately spoon in huge globs of both into a greased 8 inch round baking tin.
• With a knife or toothpick, slowly run through the batter in a swirling motion.
• Bake for 30-40 minutes or until knife comes out clean/done.
• You can add chocolate frosting if you want ;).

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.