Peanut Butter Striped Chocolate Cake

READY IN: 45mins
Recipe by KitchenCraftsnMore

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.

Top Review by Elisabetta47

What a terrific sheet cake. It's rich and chocolately and almost brownie-like. I couldn't taste the peanut butter, but that didn't seem to matter to others who devoured it. I used toasted almond pieces in place of the pecans.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
  2. Stir in the egg, water, oil, vinegar and vanilla.
  3. Mix well.
  4. Pour into greased 13x9 inch baking pan.
  5. In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.
  6. Stir in chocolate chips.
  7. Drop cream cheese/peanut butter mixture by tablespoons onto the cake batter.
  8. Use a knife to swirl the two batters together, making a marbled effect.
  9. Sprinkle the cake with pecans and 1 tablespoon sugar.
  10. Bake at 350 30-35 minutes, or until a toothpick comes out clean when inserted near the center.
  11. Cool on a wire rack before cutting.
  12. Refrigerate leftovers.

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