Peanut Butter Chocolate Cake
I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.
Yield
24 servingsPrep
25 minCook
35 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
water
|
|
| ½ | cup |
canola oil
|
|
| 4 ½ | teaspoons |
white vinegar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 4 | ounces |
cream cheese
softened |
|
| ¼ | cup |
peanut butter
creamy |
|
| ⅓ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ⅛ | teaspoon |
salt
|
|
| 1/2 | cup |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
pecans
chopped |
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
water
|
|
| 118 | ml |
canola oil
|
|
| 23 | ml |
white vinegar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 59 | ml |
peanut butter
creamy |
|
| 79 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
pecans
chopped |
|
| 15 | ml |
sugar
|
|
Directions
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
Stir in water, oil, vinegar and vanilla; mix well.
Pour into a greased 13-in. x9-in. x2-in. baking pan.
In a mixing bowl, beat cream cheese, peanut butter, ⅓ cup of sugar, egg and salt until smooth. Stir in chocolate chips.
Drop by tablespoons over cake batter; cut through batter with a knife to swirl the peanut butter mixture.
Sprinkle with pecans and 1 tablespoon of sugar.
Bake at 350℉ (180℃). for 30 to 35 minutes or until a toothpick comes out clean.
Cool on a wire rack before cutting. Refrigerate leftovers.
