Chocolate and peanut butter swirl cake (mhrh2

12 Servings

Ingredients

Quantity Ingredient
Shirley Ferguson
3 ounces Semi-sweet chocolate chips
1¾ cup Flour
1 cup Sugar
½ cup Brown sugar; lightly packed
1½ teaspoon Baking soda
½ teaspoon Salt
1¼ cup Buttermilk
½ cup Vegetable shortening
2 Eggs; large
1 teaspoon Vanilla
¼ cup Peanut butter; chunky
4 ounces Semi-sweet chocolate;chopped
1 pounds Powdered sugar; sifted
½ cup Butter; melted
1 teaspoon Vanilla
¼ cup Milk
½ cup Peanuts; coarsely chopped

Directions

FROSTING

Cake: Melt chocolate and set aside. Grease and flour 2 round 9" cake pans.

Preheat oven to 350. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, buttermilk, shortening, eggs and vanilla. Beat with electric mixer at low speed for ½ minute. Increase speed to medium-high; beat 3 minutes. Pour 1½ cup of mixture into a small bowl; beat in peanut butter. Set peanut butter mixture aside. Add melted chocolate to remaining mixture in large bowl. Pour ½ of chocolate batter into each prepared pan.

With a large spoon, drop peanut-butter mixture in mounds on top of chocolate batter. Pull a narrow spatula through batter om [ams om zig-zag motion to create a marbled effect. Bake in preheated oven 30-35 minutes.

Cool in pans on a wire rack. Turn out on rack, remove pans and cool completely. FROSTING: Melt chocolate. In a medium bowl, combine powdered sugar, butter, vanilla, milk, and melted chocolate. Beat until smooth.

Blend in peanuts or top with the peanuts.

Recipe by: Shirley Ferguson

Posted to TNT Recipes Digest by "Mega-bytes" <mega-bytes@...> on Mar 6, 1998

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