PEANUT BUTTER SWIRL CHOCOLATE CAKE

Peanut Butter Swirl Chocolate Cake image

Provided by Cassie *

Time 40m

Number Of Ingredients 16

1 - 1/2 c light brown sugar, packed
1/2 c peanut butter
1/2 c butter, softened
2 large eggs
1 tsp vanilla
1 - 1/2 c all-purpose flour (6 ounces)
2 tsp baking powder
1/4 tsp salt
1 c milk (8 ounces)
2 oz unsweetened chocolate, melted
FROSTING
1/4 c water
2 Tbsp butter
1/2 tsp vanilla
2 oz unsweetened chocolate, broken into small chunks
2 - 2 1/2 c confectioners' sugar

Steps:

1. Grease and flour an 8-inch square baking pan. Heat oven to 350° degree F.
2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.
4. Frosting: Heat water, butter, and chocolate, stirring until chocolate and butter are melted and mixture is smooth. Add vanilla, blending well. Sift 2 cups of the confectioners' sugar; stir the mixture and beat to spreading consistency, adding more sifted confectioners as needed.