Peanut Butter Marble Cake

Peanut Butter Marble Cake

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

Prep Time

20

Minutes

Total Time

2:05

Hrs:Mins

Makes

16

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
1
teaspoon salt
1
teaspoon vanilla
3
eggs
3
tablespoons unsweetened baking cocoa
1/8
teaspoon baking soda
1/4
cup hot fudge topping, if desired
Peanut Butter Buttercream Frosting
3
cups powdered sugar
1/3
cup butter or margarine, softened
1 1/2
teaspoons vanilla
1/4
cup milk
1/4
cup peanut butter
  1. 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.
  2. 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.
  3. 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.
  4. 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.