Chocolate and peanut butter swirl cake (mhrh2
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Chocolate and peanut butter swirl cake (mhrh2
  Chocolate    Peanut    Butter    Cakes  
Last updated 6/12/2012 1:15:06 AM. Recipe ID 44318. Report a problem with this recipe.
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      Title: Chocolate and peanut butter swirl cake (mhrh2
 Categories: Cakes/, Chocolate
      Yield: 12 Servings
 
           Shirley Ferguson
      3 oz Semi-sweet chocolate chips
  1 3/4 c  Flour
      1 c  Sugar
    1/2 c  Brown sugar; lightly packed
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Buttermilk
    1/2 c  Vegetable shortening
      2    Eggs; large
      1 ts Vanilla
    1/4 c  Peanut butter; chunky

MMMMM--------------------------FROSTING-------------------------------
      4 oz Semi-sweet chocolate;chopped
      1 lb Powdered sugar; sifted
    1/2 c  Butter; melted
      1 ts Vanilla
    1/4 c  Milk
    1/2 c  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 1/2 minute. Increase speed
  to medium-high; beat 3 minutes. Pour 1 1/2 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 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 om [ams om 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.
  
  Recipe 




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Recipe ID 44318 (Apr 03, 2005)

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