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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
1 pkg yellow cake mix
1 cup water
1/2 cup creamy peanut butter
3 eggs
3 squares (1 oz each) semi-sweet chocolate for baking
Glaze
3 tbsp creamy peanut butter
2-3 tbsp milk
1 cup confectioners sugar
3 tbsp coarsely chopped peanuts
Preheat oven to 350. Spray a fluted pan with vegetable oil. For cake, place cake mix in bowl. In a small bowl, whisk water, peanut butter and eggs until well blended. Stir peanut butter mixture into cake mix. Mix 2 minutes or until well blended.
Pour half of batter (about 2 cups) into prepared pan. Melt chocolate in a small bowl on HIGH 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter.
Using a small scoop, drop chocolate batter onto batter in pan; swirl with a scraper. Bake 50-55 minutes or until cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. Carefully invert pan onto Stackable Cooling Rack to remove cake. Cool 30 minutes.
For glaze, whisk peanut butter and 2 tbsp milk until smooth. Add confectioners sugar; mix until smooth. If necessary, gradually add additional 1 tbsp milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over cake.
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CHOCOLATE PEANUT BUTTER SWIRL CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
1 pkg yellow cake mix
1 cup water
1/2 cup creamy peanut butter
3 eggs
3 squares (1 oz each) semi-sweet chocolate for baking
Glaze
3 tbsp creamy peanut butter
2-3 tbsp milk
1 cup confectioners sugar
3 tbsp coarsely chopped peanuts
Preheat oven to 350. Spray a fluted pan with vegetable oil. For cake, place cake mix in bowl. In a small bowl, whisk water, peanut butter and eggs until well blended. Stir peanut butter mixture into cake mix. Mix 2 minutes or until well blended.
Pour half of batter (about 2 cups) into prepared pan. Melt chocolate in a small bowl on HIGH 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter.
Using a small scoop, drop chocolate batter onto batter in pan; swirl with a scraper. Bake 50-55 minutes or until cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. Carefully invert pan onto Stackable Cooling Rack to remove cake. Cool 30 minutes.
For glaze, whisk peanut butter and 2 tbsp milk until smooth. Add confectioners sugar; mix until smooth. If necessary, gradually add additional 1 tbsp milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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