Chocolate and Peanut Butter Swirl Cake
|
Ingredients
| 3 oz. | semi-sweet chocolate chips | | 1-3/4 cup | flour | | 1 cup | sugar | | 1/2 cup | brown sugar, lightly packed | | 1-1/2 tsp. | baking soda | | 1/2 tsp. | salt | | 1-1/4 cup | buttermilk | | 1/2 cup | vegetable shortening | | 2 | eggs | | 1 tsp. | vanilla | | 1/4 cup | chunky peanut butter |
Filling
| 4 oz. | semi-sweet chocolate, chopped | | 1 lb. | powdered sugar, sifted | | 1/2 cup | butter, melted | | 1 tsp. | vanilla | | 1/4 cup | milk | | 1/2 cup | peanuts, coarsely chopped |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Cake:
Melt chocolate and set aside. Grease and flour 2 round 9-inch cakepans. Preheat oven to 350°F. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, buttermilk, shortening, eggs and vanilla. Beat with electric mixer at low speed for 1/2 minute. Increase speed to medium-high; beat 3 minutes. Pour 1-1/2 cups of mixture into a small bowl; beat in peanut butter. Set peanut butter mixture aside. Add melted chocolate to remaining mixture in large bowl. Pour 1/2 of chocolate batter into each prepared pan. With a large spoon, drop peanut-butter mixture in mounds on top of chocolate batter. Pull a narrow spatula through batter in a zig-zag motion to create a marbled effect. Bake in preheated oven 30-35 minutes. Cool in pans on a wire rack. Turn out on rack, remove pans and cool completely.
Frosting: Melt chocolate. In a medium bowl, combine powdered sugar, butter, vanilla, milk, and melted chocolate. Beat until smooth. Blend in peanuts or top with the peanuts.
Similar Recipes
peanut butter cake