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Peanut Butter Chocolate Cake

Jenni Sowizdrzal

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/3 cup baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup vegetable oil
  • 4 1/2 teaspoons white vinegar
  • 1 1/2 teaspoons vanilla extract

Peanut butter batter:

  • 4 oz. cream cheese – softened
  • 1/4 cup creamy peanut butter
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans

Combine flour, sugar, cocoa, baking soda and salt. Stir in water, oil, vinegar and vanilla – mix well.

Pour into greased 13″ x 9″ x 2″ baking pan.

Beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.

Stir in chocolate chips.

Drop by tablespoonfuls over cake batter, cut through batter with a knife to swirl the peanut butter mixture.

Sprinkle with pecans and remaining 1 tablespoon sugar.

Bake 350 for 30-35 minutes, until a toothpick inserted near the center comes out clean.

Cool on wire rack – cut – enjoy!

Refrigerate leftovers – yea right leftovers!

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