Peanut Butter Marble Cake

Name: Peanut Butter Marble Cake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 0 teaspoons baking soda; 79 milliliters butter or margarine, softened; 3 eggs; 532 milliliters Gold Medal® all-purpose flour; 59 milliliters hot fudge topping, if desired; 355 milliliters granulated sugar; 59 milliliters milk; 59 milliliters peanut butter; 710 milliliters powdered sugar; 1 teaspoon salt; 3 Tbsps unsweetened baking cocoa; 2 teaspoons vanilla

Peanut Butter Marble Cake requires roughly 2 hours and 5 minutes from start to finish. This recipe makes 16 servings with 313 calories, 4g of protein, and 7g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have baking powder, baking cocoa, granulated sugar, and a few other ingredients on hand, you can make it. It works well as an inexpensive dessert.

Instructions

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.

Ingredients you will need

Granulated Sugar

Baking Powder

Peanut Butter

Vanilla

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Hand Mixer

Bowl

Oven

Frying Pan

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.

Ingredients you will need

Peanut Butter

Baking Soda

Chocolate

Mounds Bar

Cocoa Powder

Equipment you will use

Knife

Frying Pan

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

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.

Ingredients you will need

Powdered Sugar

Peanut Butter

Vanilla

Butter

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Hot Fudge Sauce