Peanut Butter Swirl Chocolate Cake Recipes

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PEANUT BUTTER LOVERS SWIRL CAKES



Peanut Butter Lovers Swirl Cakes image

Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ yellow cake mix
1 cup water
3 eggs
1/2 peanut butter cups
1/4 cup butter, softened
1/2 cup chocolate-flavor syrup
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavor syrup
20 Reese's peanut butter cups miniatures, unwrapped, cut in half

Steps:

  • Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
  • Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  • Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
  • Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
  • In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g

SWIRLED PEANUT BUTTER CHOCOLATE CAKE



Swirled Peanut Butter Chocolate Cake image

Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.-Elaine Medeiros, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 17

1-1/2 cups sugar
1-1/2 cups water
1/2 cup canola oil
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
PEANUT BUTTER BATTER:
4 ounces 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

Steps:

  • In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the 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 sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-PEANUT BUTTER SWIRL COOKIES



Chocolate-Peanut Butter Swirl Cookies image

These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.

Provided by Samantha Seneviratne

Categories     easy, snack, cookies and bars, dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 6

1 (16-ounce/455-gram) jar smooth peanut butter (not natural)
2 cups/400 grams granulated sugar, plus more for assembling
3 large eggs
3/4 teaspoon kosher salt
1/2 cup/85 grams chopped bittersweet chocolate
3 tablespoons cocoa powder

Steps:

  • Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
  • Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
  • Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
  • Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 21 grams, TransFat 0 grams

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE



Peanut Butter-Chocolate Swirl Bundt Cake image

Save room for seconds! This irresistible scratch-made peanut butter Bundt boasts both a decadent swirl of chocolate and luscious chocolate glaze.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 1/4 cups buttermilk
3 eggs
1 teaspoon vanilla
2 oz dark or bittersweet chocolate, melted and cooled
4 oz dark or bittersweet chocolate, chopped
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
  • In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
  • In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
  • Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
  • Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
  • To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES



Chocolate-Peanut Butter Swirl Brownies image

The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!

Provided by Liz

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped
½ cup unsalted butter
2 (1 ounce) squares semisweet baking chocolate, coarsely chopped
1 ¾ cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup dark chocolate chips
1 cup peanut butter chips
4 tablespoons peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
  • Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
  • Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
  • Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g

CHOCOLATE CAKE WITH PEANUT BUTTER FILLING



Chocolate Cake with Peanut Butter Filling image

I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 7

1 package devil's food cake mix (regular size)
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 cup whipped topping
1 cup heavy whipping cream
1 cup semisweet chocolate chips

Steps:

  • Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 345 calories, Fat 19g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 337mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE



PHILADELPHIA Chocolate-Peanut Butter Swirl Cheesecake image

The only thing better than peanut butter and chocolate? Peanut butter and chocolate swirled together in a dense, creamy cheesecake that serves 16.

Provided by My Food and Family

Categories     Dairy

Time 4h55m

Yield 16 servings

Number Of Ingredients 8

20 vanilla creme-filled chocolate sandwich cookies, crushed
1/2 cup creamy peanut butter, melted, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
6 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 450, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL



Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl image

This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

Provided by Diana71

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

cooking spray
½ cup unsweetened coconut flakes
1 ½ cups all-purpose flour
1 cup cold water
1 cup white sugar
⅓ cup canola oil
¼ cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
5 tablespoons creamy peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
  • Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
  • Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
  • Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 47.8 g, Fat 18.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 353.5 mg, Sugar 26.5 g

CHOCO-PEANUT BUTTER SWIRL CAKE



Choco-Peanut Butter Swirl Cake image

Make and share this Choco-Peanut Butter Swirl Cake recipe from Food.com.

Provided by Rita1652

Categories     Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package yellow cake mix
1 cup water
1/2 cup creamy peanut butter
3 eggs
3 ounces semisweet baking chocolate
3 tablespoons creamy peanut butter
2 -3 tablespoons milk
1 cup powdered sugar
3 tablespoons coarsely chopped peanuts

Steps:

  • Preheat oven to 350 degrees.
  • Spray Fluted pan with vegetable oil.
  • For cake,Place cake mix in a large bowl.
  • Then in a small bowl whisk water, peanut butter and eggs until well blended.
  • Stir in peanut butter into cake mix.
  • Mix 2 minutes till well blended.
  • Pour half of the batter into prepared pan.
  • Melt chocolate stir into remaining batter.
  • Drop batter by spoonfuls onto batter in pan and swirl into first batter.
  • Bake 50-55 minutes or until cake is done.
  • Cool for 15 minutes.
  • Invert onto a cake dish.
  • Cool 30 minutes.
  • Glaze- Blend peanut butter and 2 tablespoons milk until smooth Add powdered sugar and mix till smooth.
  • Drizzle over cake.
  • Sprinkle with nuts.

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From barefeetinthekitchen.com


BETSYLIFE
To make the cake. Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for 1 hour or until a toothpick comes out cleanly. Remove from pan and cool completely.
From betsylife.com


CHOCOLATE PEANUT BUTTER SWIRL FUDGE - SWEET PEA'S KITCHEN
2022-03-19 Step 2. Add the melted peanut butter chips in the second piping bag. Step 3. With the 2 piping bags filled with the chocolate chips and peanut butter chips pip lines across the top of the fudge. Step 4. Use a butter knife to pull through to create zigzag lines. Step 5. Put in the refrigerator for 2 hours or until firm.
From sweetpeaskitchen.com


PEANUT BUTTER SWIRL CAKE RECIPE | MYRECIPES
Directions. Preheat oven to 350°. Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Set aside. Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well-blended. Add vanilla, egg whites, and egg; mix until blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add ...
From myrecipes.com


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