Peanut Butter Marble Cake

Peanut Butter Marble Cake



Makes 16 servings



2 1/4 cups all-purpose flour

1 1/2 cups 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 baking cocoa

1/8 teaspoon baking soda Peanut Butter Buttercream Frosting, if desired (See Below)

1/4 cup hot fudge topping, if desired



1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches; lightly flour.

2. Beat flour, sugar, peanut butter, milk, 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.

3. Pour two-thirds of the 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 one continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.

4. Bake rectangle 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 rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

5. Frost cake with Peanut Butter Buttercream Frosting. Drop hot fudge topping by teaspoonfuls randomly over the top, and marble with frosting as directed for the batter.





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



Stir together powdered sugar and butter in medium bowl.

Stir in vanilla, milk and peanut butter. Beat until smooth and spreadable.