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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.
35

Yield

24

servings

Prep

25

min

Cook

35

min

Ready

2

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

2 ¼ cups all-purpose flour
1 ½ cups sugar
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
cup sugar
1 large eggs
teaspoon salt
*
1/2 cup chocolate chips (semi-sweet)
*
½ cup pecans
chopped
1 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 19844% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 126mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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