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Chocolate Peanut Ripple Cake

Ingredients
For cake
  Fudge marble cake mix 12 Ounce (1 Package)
  Dairy sour cream 1 Cup (16 tbs)
  Peanut butter 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Eggs 3
  Chopped peanuts 1⁄2 Cup (8 tbs)
For frosting
  Chocolate fudge icing 1 Can (10 oz) (Ready To Spread)
  Peanut butter 2 Tablespoon
  Chopped peanuts 1 Tablespoon
Directions

Heat oven to 350°F.
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, blend cake mix (reserve marble pouch), sour cream, 1/2 cup peanut butter, water and eggs until moistened.
Beat 2 minutes at highest speed.
Fold in 1/2 cup chopped peanuts.
Pour three-fourths of batter into prepared pans.
To remaining batter, add marble pouch and 2 tablespoons water; mix well.
Spoon randomly over yellow batter.
Swirl with knife to marble.
Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool cake in pans 15 minutes; invert onto cooling racks to cool completely.
Blend frosting with 2 tablespoons peanut butter.
Fill and frost cake.
Sprinkle with chopped peanuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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