Receta Reese’s Peanut Butter Swirl Cake
Peanut butter and chocolate is probably one of the top 5 flavor combinations when it comes to desserts. There isn’t a single person in this household that isn’t a big Reese’s peanut butter cup fan. So it goes without saying that making a peanut butter and chocolate cake would be a popular choice.
However, this finished cake was just too pretty to cover with icing. So instead, I put the icing on the bottom.
The awesome folks at Betty Crocker invited several bloggers to create some new recipes for the launch of their new cupcakes, cookies, etc. I recently posted about the Crumb Coated S’mores Cookies I made from the S’more Cupcake Mix, so be sure to check those out too!
I was also asked to try out the new Reese’s Peanut and Chocolate Cupcake Mix. As with the S’mores mix, they didn’t want me to just make cupcakes. They asked me to get creative, and that’s where this fun marbled swirl cake came from! By the way, you can find both of these mixes in the baking aisle by the boxed cake mixes.
After mixing together the chocolate cupcake mix, water, oil, and eggs I poured batter into the pan. Next I stirred the peanut butter mix (included in the box), softened butter and 1 tablespoon of the milk together until well blended. Then you’ll add the remaining 1 tablespoon of milk and slowly mix, to avoid splashing, until completely blended.
Drop peanut butter batter on top of chocolate batter in dollops.
Use a butter knife to swirl the peanut butter batter through the chocolate batter. Bake in preheated oven for 45-50 minutes, or until center springs back when touched.
Place peanut butter and Hershey’s chocolate bar in a small bowl and microwave for 20-25 seconds until melted. Stir together until combined and drizzle across plate. Serve slice of cake on top of sauce for dipping. No need to hide that pretty marbled top with icing!
Reese’s Peanut Butter Swirl Cake
Ingredients
- 1 14.5-ounce box Betty Crocker Reese’s Peanut Butter & Chocolate Cupcake Mix
- 2/3 cup water
- 1/3 cup canola oil
- 2 eggs
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- Peanut butter dipping glaze: (makes one serving)
- 1 tablespoon peanut butter
- ½-ounce Hershey’s chocolate bar (3 sections from King size bar)
Instructions
Preheat oven to 350 F. Spray a 9x9 baking dish with non-stick cooking spray.
Beat chocolate cupcake mix, water, oil, and eggs in a large bowl on low speed 30 minutes, then on medium speed for 2 minutes. Pour batter into prepared pan.
Stir peanut butter mix, softened butter and 1 tablespoon of the milk together until well blended and butter is not longer visible. Add remaining 1 tablespoon of milk and slowly mix, to avoid splashing, until completely blended.
Drop peanut butter batter on top of chocolate batter in dollops. Use a butter knife to swirl the peanut butter batter through the chocolate batter.
Bake in preheated oven for 45-50 minutes, or until center springs back when touched.
Cool completely on a wire rack before slicing.
To serve:
Place peanut butter and Hershey’s chocolate bar in a small bowl and microwave for 20-25 seconds until melted. Stir together until combined and drizzle across plate. Serve slice of cake on top of sauce for dipping. No need to hide that pretty marbled top with icing!
2.2
http://amandascookin.com/2013/09/reeses-peanut-butter-swirl-cake.html
Copyright AmandasCookin.com
Disclaimer: This post contains only my own opinions, no one else’s. I was paid for the time it takes me to put this post together, but loved every minute of it. ;-)