This was delicious! The only thing I would change is to put a little more of the chocolate batter in it. Yummy even so!

This cake was very good, everyone who tried it really enjoyed it! One thing, I was well into making the cake and realized I was out of eggs. I subsituted a healthy splash of milk instead and this cake came out wonderfully! I used peanut butter frosting, which was the perfect complement! Will definitely make this one again!

I used a cup of creamy peanut butter instead of peanut butter chips, and I threw in a little vanilla. This went over awesome! It was rich and moist and dense, and the peanut butter lovers were in heaven! I left the leftovers for a family with kids, and they brought their friends over just to taste the cake.

Good recipe. I didn’t love the peanut butter chips, though. I thought it would’ve had more of a peanut butter taste with real peanut butter, so I’ll try that next time.

These were so moist and delicious. I used peanut butter instead of chips cause that’s what I had on hand. I also doubled the amount of chocolate batter before I added the one and a half cups of the peanut butter batter to it. I wanted them equally chocolately and peanut buttery! I made a ganache w/bittersweet chocolate and cream and they were fantastic.


1/4 cup unsweetened cocoa powder
2 tablespoons confectioners’ sugar
2 tablespoons butter, softened
2 tablespoons hot water
1 cup peanut butter chips
1 tablespoon shortening
1 (18.25 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
3 eggs


Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
In a small bowl, stir together the cocoa, confectioners’ sugar, butter and 2 tablespoons hot water until smooth and set aside.
In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect …

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