Choco-Peanut Butter Swirl Cake
- 1 pkg (18.25 ounces/520 g) yellow cake mix
- 1 cup (250 mL) water
- 3 eggs
- 1/2 cup (125 mL) creamy peanut butter
- 3 squares (1 ounce/30 g each) semi-sweet chocolate for baking
- 3 tbsp (45 mL) creamy peanut butter
- 2-3 tbsp (30-45 mL) milk
- 1 cup (250 mL) powdered sugar
- 3 tbsp (45 mL) coarsely chopped peanuts
Preheat oven to 350°F (180°C). For cake, brush Stoneware Fluted Pan with vegetable oil. Place cake mix in Classic Batter Bowl. In medium bowl, combine water, peanut butter and eggs; whisk until well blended. Spoon peanut butter mixture into batter bowl; mix until well blended. Pour 2 cups (500 mL) batter into pan.
Place chocolate in microwave-safe bowl. Microwave on HIGH 1 minute or until melted and smooth, stirring every 15 seconds. Stir chocolate into remaining batter. Spoon chocolate batter onto batter in pan; swirl using a table knife.
Bake 50-55 minutes or until wooden pick inserted near center of cake comes out clean. Cool 15 minutes in pan. If necessary, loosen cake from sides of pan. Carefully invert pan onto cooling rack. Cool 30 minutes.
For glaze, whisk peanut butter and 2 tablespoons (30 mL) milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze.
- 16 servings
Nutrients per serving:
Calories 280, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 39 g, Protein 6 g, Sodium 290 mg, Fiber 2 g