Chocolate Peanut Ripple Cake Recipe

Chocolate Peanut Ripple Cake picture


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main Ingredient


For cake
 Fudge marble cake mix12 Ounce (1 Package)
 Dairy sour cream1 Cup (16 tbs)
 Peanut butter1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Chopped peanuts1⁄2 Cup (8 tbs)
For frosting
 Chocolate fudge icing1 Can (10 oz) (Ready To Spread)
 Peanut butter2 Tablespoon
 Chopped peanuts1 Tablespoon

Nutrition Facts

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


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.