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Chocolate Peanut Ripple Cake Recipe
|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)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Chocolate fudge icing||1 Can (10 oz) (Ready To Spread)|
|Peanut butter||2 Tablespoon|
|Chopped peanuts||1 Tablespoon|
Serving size: Complete recipe
Calories 4235 Calories from Fat 1926
% Daily Value*
Total Fat 224 g344.6%
Saturated Fat 66.9 g334.5%
Trans Fat 0 g
Cholesterol 754 mg251.3%
Sodium 3731.5 mg155.5%
Total Carbohydrates 503 g167.8%
Dietary Fiber 37.8 g151.1%
Sugars 314.4 g
Protein 97 g193.7%
Vitamin A 41.1% Vitamin C 3.4%
Calcium 113.1% Iron 133.8%
*Based on a 2000 Calorie diet
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.