Marbled Chocolate Peanut Butter Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Chocolate Peanut Butter Cake
- 113.39 g bittersweet chocolate, chopped into small pieces
- 236.59 ml unsalted butter, softened
- 157.80 ml smooth peanut butter or 157.80 ml chunky peanut butter
- 236.59 ml sugar
- 295.73 ml light brown sugar
- 5 eggs
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 118.29 ml milk
- 78.78 ml chocolate chips
-
Chocolate Peanut Butter Glaze
- 29.58 ml butter, cut uo
- 29.58 ml smooth peanut butter
- 44.37 ml corn syrup
- 4.92 ml vanilla extract
- 170.09 g unsweetened chocolate, chopped up into small pieces
- 14.79 ml water
directions
- Preheat oven to 350F.
- Generously grease and flour a 12-cup tube or ring pan.
- Melt the chocolate.
- In a large mixing bowl, beat the butter, peanut butter and sugarS until light and creamy.
- Add the eggs one at a time, beating well after each addition In a medium bowl, sift together the flour, baking powder and salt.
- Add to the butter mixture alternately with the milk until just blended.
- Pour half the mixture into another bowl.
- Stir in the melted chocolate into one bowl until well blended.
- Stir in the chocolate chips into the other bowl of batter Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan.
- Using a knife, pull through the batters the create a swirled marbled effect.
- Bake for 50-60 minutes, or until the top springs back when touched.
- Cool the cake in the pan for 10 minutes.
- Turn out onto a cooling rack and cool completely To make the glaze: Combines all the ingriedents in a small saucepan.
- Melt over low heat, stirring until well blended and smooth.
- Cool slightly.
- When slightly thickened, drizzle over the cake, letting it run down the sides.
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RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0