As many of you know and some not too aware, my family is a blended one (6 children in total) and when August comes around every year, I panic slightly and am mostly happy that the children go back to school.
I will miss them, trust me, but I also like to get back into the routine of my life. Summer flew by this year, though, and I felt we did not get nearly enough crossed of our Summer Bucket List.
That said, the twins (15 years old) came up to stay with us these past 2 weeks before school starts up again for them. We missed them so much this summer and were not able to celebrate their birthdays with them, in July, so we had a Belated Birthday celebration.
When thinking of a new cake flavor, I wanted to combine some favorite household flavors and make a truly special cake. So, I went to my trusty recipe Book.... The Cake Doctor!!!
How'd you guess???
What I came up with was a: "Chocolate Peanut Butter Marbled Cake"!
It combines all the flavors everyone loves so that no one felt left out...
I love the way this cake came out. It is very pretty without being frilly and girlie, especially since the cake was for two boys. The swirls added an interesting element to the cake. It was absolutely delicious!!!!
Although the recipe calls for a 9x13 pan, I opted to make a 9 in layer cake with a layer of chocolate frosting in between, so that it would be more festive. I also added peanuts on top in order to add a slight crunch to the cake.
CHOCOLATE PEANUT BUTTER MARBLE CAKE
- Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 9 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
- Place the cake mix, peanut butter, oil, eggs, vanilla, and 1⅓ cups of water in a large mixing bowl and beat with an electric mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be well blended.
- Measure out 1½ cups of the cake batter and place it in a medium-size bowl. Set the bowl aside. Pour the remaining batter into the prepared cake pans, smoothing the top with the rubber spatula.
- Make the chocolate marble by stirring the cocoa powder, confectioners’ sugar, butter, and 2 tablespoons of warm water into the reserved 1½ cups of cake batter until well combined. Spoon tablespoon-size dollops of this mixture on top of the peanut butter batter. Swirl with a knife to marble the cake, but be careful not to touch the bottom of the pan. Place the pan in the oven.
- Bake the cake until the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool.
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