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Peanut Butter Marble Cake

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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This peanut butter and chocolate marbled cake is extra nice because it's marbled twice!

Peanut Butter Marble Cake

  • Prep Time 20 min
  • Total 2 hr 5 min
  • Servings 16
  • Ingredients 16
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Ingredients

Cake

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup peanut butter
  • 1 1/4 cups milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 tablespoons unsweetened baking cocoa
  • 1/8 teaspoon baking soda
  • 1/4 cup hot fudge topping, if desired

Peanut Butter Buttercream Frosting

  • 3 cups powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1 1/2 teaspoons vanilla
  • 1/4 cup milk
  • 1/4 cup peanut butter
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
  • Step 
    2
    Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
  • Step 
    3
    Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Step 
    4
    In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.

Nutrition

220 Calories
6 g Total Fat
6 g Protein
36 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
40 mg
Sodium
310 mg
Potassium
130 mg
Total Carbohydrate
36 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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