Pampered Chef Recipes
Chocolate Peanut Butter Swirl Cake
Yield: 16 servings
Ingredients
Cake
- 1 (28.25 ounce) box yellow cake mix*
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 3 (1 ounce) squares semi-sweet chocolate for baking
Glaze
- 3 tablespoons creamy peanut butter
- 2-3 tablespoons milk
- 1 cup powdered sugar
- 3 tablespoons coarsely chopped peanuts
Instructions
- Heat oven to 350 degrees F. Spray Stoneware Fluted Pan with vegetable oil.
Cake
- Place cake mix in Classic Batter Bowl.
- In Small Batter Bowl, whisk water, peanut butter and eggs until well blended.
- Stir peanut butter mixture into cake mi. Mix 2 minutes or until well blended.
- Pour half of batter (about 2 cups) into prepared pan.
- Melt chocolate in Small Micro-Cooker® on HIGH 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter.
- Using Small Scoop, drop chocolate batter onto batter in pan; swirl with Skinny Scraper.
- Bake 50 to 55 minutes or until Cake Tester inserted near center of cake comes out clean.
- Cool 15 minutes in pan.
- Carefully invert pan onto Stackable Cooling Rack to remove cake. Cool 30 minutes.
Glaze
- Whisk peanut butter and 2 tablespoons milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is of desired consistency.
- Drizzle glaze over cake; sprinkle nuts evenly over cake.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
Nutrition
Per serving: Calories 280, Total Fat 12g, Sodium 280mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef