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| Chocolate And Peanut Butter Swirl Cake (Mhrh2 Recipe |
Category: Desserts / Chocolate
Rating:
N/A
Servings: 12
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Ingredients
1 shirley ferguson
3 oz semi-sweet chocolate chips
1 3/4 cup flour
1 cup sugar
1/2 cup brown sugar; lightly packed
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1/2 cup vegetable shortening
2 eggs; large
1 teaspoon vanilla
1/4 cup peanut butter; chunky
----FROSTING----
4 oz semi-sweet chocolate; chopped
1 lb powdered sugar; sifted
1/2 cup butter; melted
1 teaspoon vanilla
1/4 cup milk
1/2 cup peanuts; coarsely chopped
Cooking Directions:
Cake: Melt chocolate and set aside. Grease and flour 2 round 9" cake pans. Preheat oven to 350. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, buttermilk, shortening, eggs and vanilla. Beat with electric mixer at low speed for 1/2 minute. Increase speed to medium-high; beat 3 minutes. Pour 1 1/2 cup of mixture into a small bowl; beat in peanut butter. Set peanut butter mixture aside. Add melted chocolate to remaining mixture in large bowl. Pour 1/2 of chocolate batter into each prepared pan. With a large spoon, drop peanut-butter mixture in mounds on top of chocolate batter. Pull a narrow spatula through batter om [ams om zig-zag motion to create a marbled effect. Bake in preheated oven 30-35 minutes. Cool in pans on a wire rack. Turn out on rack, remove pans and cool completely. FROSTING: Melt chocolate. In a medium bowl, combine powdered sugar, butter, vanilla, milk, and melted chocolate. Beat until smooth. Blend in peanuts or top with the peanuts.
Recipe by: Shirley Ferguson
chocolate
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