Chocolate and Peanut Butter Swirl Cake

by Shirley Ferguson

Servings: 12 servings

INGREDIENTS

3 oz. semi-sweet chocolate chips
1-3/4 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups buttermilk
1/2 cup vegetable shortening
2 eggs
1 tsp. vanilla
1/4 cup chunky peanut butter

Filling:
4 oz. semi-sweet chocolate, chopped
1 lb. powdered sugar, sifted
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup milk
1/2 cup peanuts, coarsely chopped

INSTRUCTIONS

Cake:
Melt chocolate and set aside. Grease and flour 2 round 9-inch cakepans. Preheat oven to 350°F. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, buttermilk, shortening, eggs and vanilla. Beat with electric mixer at low speed for 1/2 minute. Increase speed to medium-high; beat 3 minutes. Pour 1-1/2 cups 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 1/2 of chocolate batter into each prepared pan. With a large spoon, drop peanut-butter mixture in mounds on top of chocolate batter. Pull a narrow spatula through batter in a zig-zag motion to create a marbled effect. Bake in preheated oven 30-35 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.

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