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 hrsIngredients
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.
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