DELISH! A thick stripe of a cream cheese and peanut butter mixture runs through a regular chocolate cake. With a sprinkling of nuts on top, this is a cake that has an icing inside! I found the recipe in the April 8, 2002 Taste of Home magazine, but changed it slightly. I added an egg to the cake mixture (it didn't have one in the recipe), and I also omitted the salt from the cream cheese mixture. You can choose to keep it in if you like.
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 cups sugar
- 1⁄3 cup cocoa
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups water (or milk)
- 1⁄2 cup vegetable oil
- 1 egg
- 4 1⁄2 teaspoons white vinegar
- 1 1⁄2 teaspoons vanilla
PEANUT BUTTER BATTER
- 4 ounces cream cheese, softened
- 1⁄4 cup creamy peanut butter
- 1⁄3 cup white sugar, plus
- 1 tablespoon white sugar, divided
- 1 egg
- 1⁄8 teaspoon salt
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup chopped pecans
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
- Stir in the egg, water, oil, vinegar and vanilla.
- Mix well.
- Pour into greased 13x9 inch baking pan.
- In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.
- Stir in chocolate chips.
- Drop cream cheese/peanut butter mixture by tablespoons onto the cake batter.
- Use a knife to swirl the two batters together, making a marbled effect.
- Sprinkle the cake with pecans and 1 tablespoon sugar.
- Bake at 350 30-35 minutes, or until a toothpick comes out clean when inserted near the center.
- Cool on a wire rack before cutting.
- Refrigerate leftovers.