All-New Cake Mix Doctor - Anne Byrn [147]
4. Spread the frosting over the warm cake and let the cake cool completely, 20 minutes, before serving.
Keep It Fresh! Store this cake, covered with aluminum foil, at room temperature for up to five days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
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CHOCOLATE PEANUT BUTTER MARBLE CAKE
serves:
16 to 20
prep:
30 minutes
bake:
30 to 35 minutes
cool:
25 to 30 minutes
PEANUT BUTTER AND JELLY might be soul mates but so, too, are peanut butter and chocolate. In fact, there is something truly compatible about this combination, whether it be in a candy bar or in this fun sheet cake. The peanut butter part is the cake, and the chocolate part is both in the swirl and in the frosting. Cut a slice, pour a glass of milk, and enjoy the good times!
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain yellow or vanilla cake mix
1/3 cup smooth peanut butter
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
11/3 cups water
¼ cup unsweetened cocoa powder
2 tablespoons confectioners’ sugar
2 tablespoons (¼ stick) butter, melted
2 tablespoons warm water
Chocolate Pan Frosting (make the amount for a sheet cake; page 476)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, peanut butter, oil, eggs, vanilla, and 11/3 cups of water in a large mixing bowl and beat with an electric mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be well blended.
3. Measure out 1½ cups of the cake batter and place it in a medium-size bowl. Set the bowl aside. Pour the remaining batter into the prepared cake pan, smoothing the top with the rubber spatula.
4. Make the chocolate marble by stirring the cocoa powder, confectioners’ sugar, butter, and 2 tablespoons of warm water into the reserved 1½ cups of cake batter until well combined. Spoon tablespoon-size dollops of this mixture on top of the peanut butter batter. Swirl with a knife to marble the cake, but be careful not to touch the bottom of the pan. Place the pan in the oven.
5. Bake the cake until the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool while you make the Chocolate Pan Frosting, 10 to 15 minutes.
6. Pour the warm frosting over the cake, spreading it with a spatula so that it reaches the edges of the cake. Work quickly because this frosting goes on best while still warm. Let the frosting set for 15 minutes, then slice and serve the cake.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months.