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."
 
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photo by cocoLauren photo by cocoLauren
photo by cocoLauren
photo by day-hee photo by day-hee
Ready In:
45mins
Ingredients:
18
Serves:
24
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ingredients

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directions

  • In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
  • Stir in the egg, water, oil, vinegar and vanilla.
  • Mix well.
  • Pour into greased 13x9 inch baking pan.
  • In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.
  • Stir in chocolate chips.
  • Drop cream cheese/peanut butter mixture by tablespoons onto the cake batter.
  • Use a knife to swirl the two batters together, making a marbled effect.
  • Sprinkle the cake with pecans and 1 tablespoon sugar.
  • Bake at 350 30-35 minutes, or until a toothpick comes out clean when inserted near the center.
  • Cool on a wire rack before cutting.
  • Refrigerate leftovers.

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Reviews

  1. 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. I used toasted almond pieces in place of the pecans.
     
  2. Just made this cake for a friend's birthday, and it was great! I substituted applesauce for the oil, and didn't bother measuring the chocolate chips or pecans (which means that I probably added much more than the original recipe called for). I think it ended up baking for about 45 minutes.
     
  3. Delicious! Nice and moist with a yummy smooth peanut butter filling. The cake did have "craters" in it where the filling was but it still cooked through nicely!!
     
  4. To save some time I cheated and used Betty Crocker German Choc Cake mix for the "cake" part. Added 1/4 c sifted flour to the pb batter to stiffen it up a little. Made this in two 8" round cake pans and spread the pb mixture on top of the chocolate batter. After the cakes cooled slightly I spread a small amount of milk choc/cream cheese frosting between the two layer cakes and a thin layer on top and sides. Thanks for the wonderful recipe, KitchenCraftsnMore.
     
  5. I found the same magazine and bought it at a garage sale for 10 cents and loved everything in it. I made this cake for all the potlucks and parties I attended, and for my friends and family's birthdays. Everyone always loved it. It isn't overpowering - the perfect mix of peanut butter and chocolate. It is especially great served warm because the chocolate chips melt out like in a cookie. It takes a bit more time to make than a boxed cake, but it certainly worth it. I recently wanted to make it for my boyfriend's birthday, but couldn't find my copy of the magazine. I searched the internet and found your posting. Thanks so much for putting it on here - you really saved the day!! :o)
     
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Tweaks

  1. Just made this cake for a friend's birthday, and it was great! I substituted applesauce for the oil, and didn't bother measuring the chocolate chips or pecans (which means that I probably added much more than the original recipe called for). I think it ended up baking for about 45 minutes.
     

RECIPE SUBMITTED BY

I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at http://www.kitchencraftsnmore.net
 
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