Name: Choco and Peanut butter swirl cake recipe by Yasmeen Basheer at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 15
Ingredients: For the chociolate cake:; Sugar- 1 1/2 cup; Water- 1 1/2 cups; Canola oil- 1/2 cup; White vinegar- 4 1/2 tsp; Vanilla extract- 2 tsp; All purpose flour- 2 1/4 cups; Baking cocoa- 1/3 cup; Baking soda- 1 1/2 tsp; Salt- 1/2 tsp; For the Peanut butter batter:; Cream cheese- 120 gms; Peanut butter- 1/4 cup; Sugar- 1/3 cup plus 1 tbsp seperately; Egg-1; Salt- 1/8 tsp; Semi sweet chocolate chips-1/2 cup; Chopped walnuts- 1/2 cup.

ABOUT Choco and Peanut butter swirl cake RECIPE

Moist chocolate cake topped with peanut butter- cream cheese swirls and even richer with crushed walnuts over it. Lovely crumb and texture. Yaaay, Im loving it and so does He!!

Ingredients Serving: 15

For the chociolate cake:
Sugar- 1 1/2 cup
Water- 1 1/2 cups
Canola oil- 1/2 cup
White vinegar- 4 1/2 tsp
Vanilla extract- 2 tsp
All purpose flour- 2 1/4 cups
Baking cocoa- 1/3 cup
Baking soda- 1 1/2 tsp
Salt- 1/2 tsp
For the peanut butter batter:
cream cheese- 120 gms
peanut butter- 1/4 cup
Sugar- 1/3 cup plus 1 tbsp seperately
Egg-1
Salt- 1/8 tsp
Semi sweet chocolate chips-1/2 cup
Chopped walnuts- 1/2 cup.

Instructions

In a mixing bowl, beat sugar, water, oil, vinegar and vanilla
In another bowl sift together, flour, cocoa, baking soda and salt. Gradually beat it into oil mixture. Pour into a greased pan.
In another bowl beat the peanut butter, cream cheese, 1/3 cup sugar, egg and salt. fold in the choco chips.
Preheat oven. Drop table spoon full over the chocolate cake mixture. With the help of a knife cut through the peanut mixture to make swirl patterns. Sprinkle crushed walnut on top.
Bake at 180 degree C, for 30-35 mins or untill, a toothpick inserted at the center comes out clean.Cool completely before slicing.