Recipe - Chocolate And Peanut Butter Swirl Cake (Mhrh2

Shirley Ferguson
3 ounce Semisweet chocolate chips
1 Three fourths cup Flour
1 cup Sugar
One half cup Brown sugar; lightly packed
1 One half teaspoon Baking soda
One half teaspoon Salt
1 One fourth cup Buttermilk
One half cup Vegetable shortening
2 Eggs; large
1 teaspoon Vanilla
One fourth cup Peanut butter; chunky

FROSTING
4 ounce Semisweet chocolate;chopped
1 pound Powdered sugar; sifted
One half cup Butter; melted
1 teaspoon Vanilla
One fourth cup Milk
One half cup Peanuts; coarsely chopped

Cake: Melt chocolate and set aside. Grease and flour 2 round 9" cake pans.
Preheat oven to 350. In large bowl, combine flour, sugar, brown sugar,
baking soda, salt, buttermilk, shortening, eggs and vanilla. Beat with
electric mixer at low speed for One half minute. Increase speed to mediumhigh;
beat 3 minutes. Pour 1 One half cup of mixture into a small bowl; beat in peanut
butter. Set peanut butter mixture aside. Add melted chocolate to remaining
mixture in large bowl. Pour One half of chocolate batter into each prepared pan.
With a large spoon, drop peanutbutter mixture in mounds on top of
chocolate batter. Pull a narrow spatula through batter om [ams om zigzag
motion to create a marbled effect. Bake in preheated oven 3035 minutes.
Cool in pans on a wire rack. Turn out on rack, remove pans and cool
completely. FROSTING: Melt chocolate. In a medium bowl, combine powdered
sugar, butter, vanilla, milk, and melted chocolate. Beat until smooth.
Blend in peanuts or top with the peanuts.

Recipe by: Shirley Ferguson

Posted to TNT Recipes Digest by "Megabytes" megabytes@email.msn.com on
Mar 6, 1998