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Peanut Butter Lovers Swirl Cakes

A peanut butter lover's dream
Peanut Butter Lovers Swirl Cakes
Courtesy of Betty Crocker

If peanut butter and chocolate is your favorite combination, then this recipe will satisfy your sweet tooth cravings. Yellow swirl cake is topped with Reese's Peanut Butter Cups, then drizzled with a peanut butter and chocolate glaze to form this delightful dessert that's perfect for any day. 

Recipe courtesy of Betty Crocker

Ingredients

For the Cake

  • 1 box Betty Crocker™ yellow cake mix
  • 1 Cup water
  • 3 eggs
  • 1/2 peanut butter cups
  • 1/4 Cup butter, softened
  • 1/2 Cup chocolate-flavor syrup

For the Topping

  • 3 Tablespoons creamy peanut butter
  • 2 Tablespoons milk
  • 1 Cup powdered sugar
  • 2 Tablespoons chocolate-flavor syrup
  • 20 Reese's peanut butter cups miniatures, unwrapped, cut in half

Directions

For the Cake

Heat oven to 350°F.

Grease two 8x4-inch loaf pans with shortening; sprinkle with flour.

In a large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan).

Spoon chocolate fudge batter onto the center of peanut butter batter in pans.

Spoon and spread the remaining peanut butter batter evenly over pans.

Swirl with a knife in a circular motion.

Bake 50 to 55 minutes or until a toothpick inserted in the center of each loaf comes out clean.

Cool 10 minutes in pans.

Carefully turn pans upside down onto cooling rack to remove cakes.

Cool 1 hour.

For the Topping

In a medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth.

Add powdered sugar; mix until smooth.

If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency.

Divide glaze between 2 small bowls.

In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended.

Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.