Recipe: Peanut Butter-Fudge Marble Cake

So, again I embarked on a baking quest this weekend and made a Peanut Butter-Fudge Marble Cake. Like the Devil's Delight Cake, I couldn't shake the feeling that I was cheating by using the cake mix that the recipe wanted me to use, but oh well. The end product was spectacular.

I was skeptical of this cake at first because I was afraid that it would be overloaded with peanut butter flavor, however, I was pleasantly surprised. The peanut butter flavor was not overpowering and blended in extremely well. It was delicious. I actually like this cake better than the Devil's Delight Cake; however, they are both two completely different flavors, so I guess it's to your taste preference.

The only thing about this recipe is that it was a bit more complicated than the first one and it did take a bit more time. However, there were two layers, so I guess that would do it. I definitely wouldn't classify this cake as quick and easy, however, I know from experience that it was easier to make than most. Also, the recipe doesn't tell you that when you melt the peanut butter morsels, you have to make sure that the water underneath (if you use a double boiler) doesn't get too hot or the steam will burn the peanut butter.

The cake itself would serve as a fantastic company cake or a great cake for a football party or summer party.

Here's the recipe from Hershey's Fabulous Desserts (1989):

1 package (18.25 or 19.75 ounces- I used 18.25) fudge marble cake mix
3 eggs
1/3 cup plus 2 tablespoons vegetable oil, divided
Water
1 cup Reese's Peanut Butter Chips

Heat oven to 350. Grease and flour two 8- or 9- inch round baking pans. Prepare cake batters according to package directions using eggs, 1/3 cup of oil and water. In top of double boiler over hot, not boiling, water melt peanut butter chips with remaining 2 tablespoons oil, stirring constantly OR in small microwave safe bowl place chips and oil. Microwave at HIGH 45 seconds; stir. If necessary, microwave at HIGH additional 15 seconds or until melted and smooth when stirred. Gradually add peanut butter mixture to vanilla batter, blending well. Pour peanut butter batter into prepared pans. Randomly place spoonfuls of chocolate batter on top; swirl as directed on package. Bake 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely; frost as desired.


For the icing I used the following (Warning: You will need to double this recipe to cover the whole cake):

Easy Cocoa Frosting

3 tablespoons butter or margarine, softened
1/4 cups Hershey's cocoa
1 and 1/3 cups confectioners' sugar
2 to 3 tablespoons of milk
1/2 teaspoon vanilla extract

In small mixer bowl combine all ingredients; beat to spreading consistency.


That's everything! Until the next recipe (Mint chocolate fudge, perhaps???), enjoy!