Peanut Butter Striped Chocolate Cake

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Peanut Butter Striped Chocolate Cake

April 8, 2002 Taste of Home magazine recipe.

SERVES 24
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/3 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups water (or milk)
1/2 cup vegetable oil
1 egg
4 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla

PEANUT BUTTER BATTER
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
1/3 cup white sugar, plus
1 tablespoon white sugar, divided
1 egg
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

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.