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| Peanut Butter Chocolate Swirl Cake |
Recipe Type: Dessert
Serves: 10
Ingredients
- 1 1/2 cups light brown sugar, packed
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour (6 ounces)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (8 ounces)
- 2 ounces unsweetened chocolate, melted
Instructions
- Grease and flour an 8-inch square baking pan. Heat oven to 350°.
- Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
- Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Creamy Chocolate Frosting (store bought works fine).