Chocolate Peanut Butter Swirly Cake
Ingredients
3 ounces semisweet chocolate
1 3/4 C. flour
1 C. sugar
1/2 C. brown sugar, lightly packed
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
1/2 C. shortening
2 eggs
1 tsp. vanilla
1/4 C. chunky peanut butter.
Fudge frosting
4 ounces semisweet chocolate, chopped
1 pound confectioner’s sugar-sifted
1/2 C. butter or margarine-melted
1 tsp. vanilla
1/4 C. plus 2 Tbsp. milk
1/2 C. coarsely chopped peanuts
Cooking Instructions
Preheat oven to 350. Melt chocolate; set aside. Grease and flour two 9-inch round cake pans; set aside. In large bowl, combine flour, sugars, baking soda, salt, buttermilk, shortening, eggs, vanilla. Beat with mixer on low 30 seconds. Increase speed to mediumhigh; beat 3 minutes. Pour 1 1/2 C. batter into small bowl; beat peanut butter into it. Set aside. Add chocolate to rest of batter. Pour 1/2 of chocolate batter into each pan. With a large spoon, drop peanut butter batter in mounds on top of chocolate batter; marble. Bake 30-35 minutes until toothpick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn out on racks; cool completely. Frosting: Melt chocolate. In medium bowl, combine all ingredients plus beat until smooth. Nuts may be scattered on top of cake, rather than in frosting, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)