Peanut Butter And Chocolate Marble Cake Recipes

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.

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 ;).

Steps:

• In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

Steps:

• Directions: To make the cake: Preheat oven to 350 degrees F. Grease and flour two (9-inch) round cake pans. In medium mixing bowl, sift together cake flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 2 minutes; remove half of the batter and place in medium mixing bowl. Beat peanut butter into one of the bowls filled with batter until combined. Beat melted chocolate into the other bowl filled with batter until combined. Divide peanut butter batter into each cake pan, placing only on one side. Divide chocolate batter into each cake pan, on the opposite side; swirl batters together using a butter knife. Bake for 35 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes, on a wire rack, before running a knife around outside edges and inverting onto wire racks to cool completely For frosting: To make the frosting: In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer. Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread frosting onto cake layers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9X13X2 in pan with cooking spray and dust with flour. 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.