Chocolate Peanut Butter Marble Cake and Frosting

Name: Chocolate Peanut Butter Marble Cake and Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10-12
Cuisine: American
Ingredients: 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

By Anita Hoffman
@scent4U

An easy to make, delicious cake for lovers of chocolate and peanut butter.
Recipe and photo adapted from Allrecipes.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

10-12

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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
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How to Make Chocolate Peanut Butter Marble Cake and Frosting

Step-by-Step

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.
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.
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.
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.
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.