Peanut Butter-Fudge Marble Cake
Yield
12 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, fudge marble
18.25 to 19.75 oz |
* |
| 3 | large |
eggs
large |
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 1 | x |
water
|
*
|
| 1 | cup |
peanut butter chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, fudge marble
18.25 to 19.75 oz |
* |
| 3 | large |
eggs
large |
|
| 79 | ml |
vegetable oil
|
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 1 | x |
water
|
*
|
| 237 | ml |
peanut butter chips
|
*
|
Directions
Grease and flour two 8- or 9-inch round baking pans.
Prepare the cake batters according to the package directions using the eggs, ⅓ cup of oil and water.
In the top of a double boiler, over hot NOT boiling water, melt the peanut butter chips with the remaining 2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place the chips and oil, then microwave on HIGH (100%) for 45 seconds, stirring if necessary.
If necessary, microwave on HIGH (100%) for an additional 15 seconds or until melted and smooth when stirred.
Gradually add the peanut butter to the vanilla batter, blending well.
Pour the peanut butter batter into the prepared pans. Randomly place spoonfuls of the chocolate batter on top and swirl in as directed on the cake package.
Bake for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool 15 minutes, in the pans, on a wire rack then remove from the pans and cool completely.
Frost as desired.
