Zutaten für Peanut Butter Striped Chocolate Cake
- All Purpose Flour
- 1 ½ cups granulated sugar + ⅓ cup granulated sugar + 1 tablespoon granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup water
- Vegetable Oil
- 1 large egg + 1 large egg
- White Vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- Creamy Peanut Butter
- White Sugar
- Semi Sweet Chocolate Chips
- Pecans
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Zubereitung von Peanut Butter Striped Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt.
- Add 1 large egg, 1 cup water, ½ cup vegetable oil, 2 teaspoons white vinegar, and 1 teaspoon vanilla extract. Mix until just combined.
- Pour batter into the prepared pan.
- In a separate bowl, beat together 8 ounces cream cheese (softened), ½ cup creamy peanut butter, ⅓ cup granulated sugar, 1 large egg, and ¼ teaspoon salt (optional) until smooth and creamy.
- Stir in ½ cup semi-sweet chocolate chips.
- Drop spoonfuls of the cream cheese mixture evenly over the cake batter.
- Use a knife or toothpick to gently swirl the two batters together, creating a marbled effect.
- Sprinkle the top with ½ cup chopped pecans and 1 tablespoon granulated sugar.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting (optional) and slicing. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
73g
Fat
13g
Carbs
9g
