chocolate peanut butter marble cake and frosting

Name: Chocolate Peanut Butter Marble Cake and Frosting
Prep time: 20 min
Cook time: 40 min
Yield: 10
Cuisine: American
Ingredients: 1/4 cup(s) cocoa; 2 tablespoon(s) powdered sugar; 2 tablespoon(s) butter, softened; 2 tablespoon(s) hot water; 1 cup(s) peanut butter chips; 1 tablespoon(s) butter; 1 package(s) (18 ounces) white or vanilla cake mix (pudding in the mix type); 1/2 cup(s) packed light brown sugar; 1-1/4 cup(s) water; 3 - eggs; CHOCOLATE CREAM CHEESE FROSTING; 3 package(s) (3 ounces each) cream cheese, softened; 1/3 cup(s) butter, softened; 5 cup(s) powdered sugar; 1 cup(s) cocoa; 5 to 7 tablespoon(s) light cream

(1 rating)

review

Private Recipe by

Anita Hoffman

@scent4U

Holland, PA

An easy to make, delicious cake for lovers of chocolate and peanut butter.

►

(1 rating)

yield 10 -12

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For chocolate peanut butter marble cake and frosting

1/4 c

cocoa
2 Tbsp

powdered sugar
2 Tbsp

butter, softened
2 Tbsp

hot water
1 c

peanut butter chips
1 Tbsp

butter
1 pkg

(18 ounces) white or vanilla cake mix (pudding in the mix type)
1/2 c

packed light brown sugar
1-1/4 c

water
3

eggs
CHOCOLATE CREAM CHEESE FROSTING
3 pkg

(3 ounces each) cream cheese, softened
1/3 c

butter, softened
5 c

powdered sugar
1 c

cocoa
5 to 7 Tbsp

light cream

How To Make chocolate peanut butter marble cake and frosting

1
Combine cocoa, powdered sugar, 2 tbsp. butter and 2 tbsp. hot water in small bowl until smooth; set aside. Melt peanut butter chips and1 tbsp. butter in top of double boiler over hot, not boiling, water; set aside.

2
Combine dry cake mix, brown sugar, 1 1/4 cups water, the eggs and melted peanut butter mixture in large mixer bowl; beat on low speed until moistened (30 seconds to a minute). Beat on medium speed 2 minutes until smooth.
3
Add 1 1/2 cups batter to reserved cocoa mixture; blend well. Pour remaining batter into a greased and floured 13 X 9 inch pan; spoon dollops of chocolate batter on top. Swirl with knife or spatula for marbled effect.
4
Bake at 350 degrees for 40 to 45 minutes. Can be baked in a Bundt cake pan for 1 hour. Cool on wire rack for 15 minutes, then invert and cool completely.
5
FROSTING: Blend cream cheese and butter in large mixing bowl. Combine powdered sugar and cocoa; add alternately with cream to cream cheese mixture. Beat to spreading consistency.
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