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Peanut Butter Lovers Swirl Cakes

Name: Peanut Butter Lovers Swirl Cakes
Prep time: 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 1 box Betty Crocker™ yellow cake mix; 1 cup water; 3 eggs; 1/2 peanut butter cups; 1/4 cup butter, softened; 1/2 cup chocolate-flavor syrup; 3 tablespoons creamy peanut butter; 2 to 3 tablespoons milk; 1 cup powdered sugar; 2 tablespoons chocolate-flavor syrup; 20 Reese's peanut butter cups miniatures, unwrapped, cut in half

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Prep 30 min
Total 2 hr 30 min
Servings 16

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Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.

By Betty Crocker Kitchens

Updated Apr 19, 2016

Ingredients

Cake

1 box Betty Crocker™ yellow cake mix
1 cup water
3 eggs
1/2 peanut butter cups
1/4 cup butter, softened
1/2 cup chocolate-flavor syrup

Toppings

3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavor syrup
20 Reese's peanut butter cups miniatures, unwrapped, cut in half

Make With

Betty Crocker Cake Mix

Steps

1

Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
2

Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
3

Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
4

Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
5

In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.

Tips from the Betty Crocker Kitchens

tip 1
To make this cake in a 13 x 9-inch pan, grease and flour pan as directed, then bake at 350°F for 32-35 minutes, or until toothpick inserted in center of each loaf comes out clean. Cool in pan for at least 2 hours, then frost and decorate as directed in step 5.

Nutrition

340 Calories, 14g Total Fat, 6g Protein, 46g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 130

Total Fat: 14g; 21%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 45mg; 14%

Sodium: 330mg; 14%

Potassium: 160mg; 5%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 1g; 7%

Sugars: 20g

Protein: 6g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;