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.
- 532.32 ml all-purpose flour
- 354.88 ml sugar
- 78.07 ml cocoa
- 7.39 ml baking soda
- 2.46 ml salt
- 354.88 ml water (or milk)
- 118.29 ml vegetable oil
- 1 egg
- 22.18 ml white vinegar
- 7.39 ml vanilla
PEANUT BUTTER BATTER
- 113.39 g cream cheese, softened
- 59.14 ml creamy peanut butter
- 78.07 ml white sugar, plus
- 14.79 ml white sugar, divided
- 1 egg
- 0.59 ml salt
- 118.29 ml semi-sweet chocolate chips
- 118.29 ml chopped pecans
Directions See How It's Made
- 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.