Chocolate Peanut Ripple Cake Recipe
Ingredients
| CAKE | ||
| 1 pkg. Plus Fudge Marble Cake Mix | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Peanut butter | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Peanuts | 1/2 Cup (16 tbs), chopped | |
| 1 can Frosting Supreme Ready To Spread Chocolate Fudge Frosting | ||
| Peanut butter | 2 Tablespoon (FROSTING) | |
| Peanuts | 1 Tablespoon, chopped (FROSTING) | |
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.
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.
Chef
