Peanut Butter Marble Cake

By melanieroe

Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 16 servings

Nutrition Information:
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*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; Iron 6 % Exchanges: 1 1/2 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 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

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

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.