Ingredients
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2 1/4
-
1 1/2
-
1/3
-
1 1/2
-
1/2
-
1 1/2
-
1/2
-
1
-
4 1/2
-
1 1/2
-
-
4
-
1/4
-
1/3
-
1
Directions
Peanut Butter Striped Chocolate Cake, DELISH! A thick stripe of a cream cheese and peanut butter mixture runs through a regular chocolate cake With a sprinkling of nuts on top, this is a cake that has an icing inside! I found the recipe in the April 8, 2002 Taste of Home magazine, but changed it slightly I added an egg to the cake mixture (it didn’t have one in the recipe), and I also omitted the salt from the cream cheese mixture You can choose to keep it in if you like , What a terrific sheet cake It’s rich and chocolately and almost brownie-like I couldn’t taste the peanut butter, but that didn’t seem to matter to others who devoured it used toasted almond pieces in place of the pecans
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Steps
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1
Done
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In a Large Bowl, Combine the Flour, Sugar, Cocoa, Baking Soda and Salt. |
|
2
Done
|
Stir in the Egg, Water, Oil, Vinegar and Vanilla. |
|
3
Done
|
Mix Well. |
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4
Done
|
Pour Into Greased 13x9 Inch Baking Pan. |
|
5
Done
|
in a Mixing Bowl, Beat Cream Cheese, Peanut Butter, 1/3 Cup Sugar, Egg, and Salt Until Smooth. |
|
6
Done
|
Stir in Chocolate Chips. |
|
7
Done
|
Drop Cream Cheese/Peanut Butter Mixture by Tablespoons Onto the Cake Batter. |
|
8
Done
|
Use a Knife to Swirl the Two Batters Together, Making a Marbled Effect. |
|
9
Done
|
Sprinkle the Cake With Pecans and 1 Tablespoon Sugar. |
|
10
Done
|
Bake at 350 30-35 Minutes, or Until a Toothpick Comes Out Clean When Inserted Near the Center. |
|
11
Done
|
Cool on a Wire Rack Before Cutting. |
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12
Done
|
Refrigerate Leftovers. |
