Peanut Butter Striped Chocolate Cake

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 24

ingredients

• 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

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.

Reviews

[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.

 

[day-hee]

Just made this cake for a friend's birthday, and it was great! I substituted applesauce for the oil, and didn't bother measuring the chocolate chips or pecans (which means that I probably added much more than the original recipe called for). I think it ended up baking for about 45 minutes.

 

[Debbb]

Delicious! Nice and moist with a yummy smooth peanut butter filling. The cake did have "craters" in it where the filling was but it still cooked through nicely!!

 

[Ciocia DD]

To save some time I cheated and used Betty Crocker German Choc Cake mix for the "cake" part. Added 1/4 c sifted flour to the pb batter to stiffen it up a little. Made this in two 8" round cake pans and spread the pb mixture on top of the chocolate batter. After the cakes cooled slightly I spread a small amount of milk choc/cream cheese frosting between the two layer cakes and a thin layer on top and sides. Thanks for the wonderful recipe, KitchenCraftsnMore.

 

[Beeker]

I found the same magazine and bought it at a garage sale for 10 cents and loved everything in it. I made this cake for all the potlucks and parties I attended, and for my friends and family's birthdays. Everyone always loved it. It isn't overpowering - the perfect mix of peanut butter and chocolate. It is especially great served warm because the chocolate chips melt out like in a cookie. It takes a bit more time to make than a boxed cake, but it certainly worth it. I recently wanted to make it for my boyfriend's birthday, but couldn't find my copy of the magazine. I searched the internet and found your posting. Thanks so much for putting it on here - you really saved the day!! :o)