Chocolate Peanut Butter Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Cake
  • ⅔ cup SACO Premium Cocoa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups cake flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅔ cup water
  • 2 eggs
  • ⅔ cup cooking oil
  • 1 tsp vanilla extract
  • ¼ cup peanut butter
  • Peanut Butter Cream Frosting
  • 2 cups peanut butter chips
  • ⅔ cup milk
  • 3 cups miniature marshmallows
  • 2 cups chilled whipping cream
  • ½ tsp vanilla extract
  1. Cake
  2. Preheat oven to 350°F.
  3. Sift all the dry ingredients together in a large bowl, three times.
  4. Add water, eggs, cooking oil and vanilla, beat well.
  5. Save one third of the cake batter and add the peanut butter to it.
  6. Set aside.
  7. Pour the chocolate batter into two 9 inch cake pans that have been greased, floured and lined with wax paper.
  8. Pour the peanut butter batter to the chocolate batter and swirl to make a pattern.
  9. Bake for 25-30 minutes.
  10. Cool on racks.
  11. Peanut Butter Cream Frosting
  12. In top of double boiler over hot, not boiling water, combine peanut butter chips, milk and marshmallows.
  13. Stir until melted and mixture is smooth.
  14. Cool to lukewarm.
  15. In large bowl beat whipping cream and vanilla until stiff, fold in cooled peanut butter mixture.
  16. Makes about 5 cups of frosting.
  17. Assemble and frost cake.
Nutrition Information
Calories: 450 Fat: 20g Saturated fat: 6g Trans fat: 0g Carbohydrates: 61g Sugar: 41g Sodium: 274mg Fiber: 3g Protein: 9g Cholesterol: 31mg
Recipe by SacoFoods at