Shelly's Recipe

PEANUT BUTTER CHOCOLATE SWIRL CAKE

Category: Cakes

1 1/2 cups light brown sugar, packed
1/2 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
2 oz unsweetened chocolate, melted

Fudge Glaze, recipe follows

Grease and flour an 8-inch square baking pan. Heat oven to 350. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.

Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Fudge Glaze.

Fudge Glaze
1/2 cup semisweet chocolate chips
2 tbsp dark corn syrup
1 tbsp butter
2 tsp heavy cream

Combine chocolate chips, corn syrup, and butter in a small saucepan. Stir over low heat until melted and smooth. Stir in cream. Use to glaze a Bundt cake or loaf cake.