Peanut Butter Marble Cake

This peanut butter and chocolate marbled cake is extra nice because it's marbled twice!

Prep Time

Minutes

Total Time

2:05

Hrs:Mins

Makes

servings

Cake

2 1/4

cups Gold Medal® all-purpose flour

1 1/2

cups granulated sugar

1/2

cup peanut butter

1 1/4

cups milk

3 1/2

teaspoons baking powder

teaspoon salt

teaspoon vanilla

eggs

tablespoons unsweetened baking cocoa

1/8

teaspoon baking soda

1/4

cup hot fudge topping, if desired

Peanut Butter Buttercream Frosting

cups powdered sugar

1/3

cup butter or margarine, softened

1 1/2

teaspoons vanilla

1/4

cup milk

1/4

cup peanut butter

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

Some quick decorating tips for when you need to jazz up this family-favorite cake: Sprinkle with colorful edible decorating confetti; scatter with candy-coated peanut butter and chocolate candies; or top with chocolate-covered peanut butter cup candies.

Success

For a light, moist, well-textured cake use a creamy variety of peanut butter.

Nutrition Information:

1 Serving (1 Serving)

Calories 220

(Calories from Fat 55 ),

Total Fat 6 g

(Saturated Fat 1 g,),

Cholesterol 40 mg;
Sodium 310 mg;
Total Carbohydrate 36 g

(Dietary Fiber 1 g,

Protein 6 g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
1 Fruit;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Peanut Butter Marble Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens