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Chocolate and Peanut Butter Marble Cake

  • Makes: 10-12 portions  
  • Preparation Time: 20 minutes plus baking time 

Ingredients

4 squares (1 oz/28 g each) semi-sweet chocolate, melted

1 cup250 ml unsalted butter, softened

1 cup250 ml smooth peanut butter

½ cup125 ml light brown sugar

6 eggs

2 cups500 ml all-purpose flour

2 tsp10 ml baking powder

1 can300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk

5 squares (1 oz/28 g each) semi-sweet chocolate, chopped

½ cup125 ml whipping cream, unwhipped

Directions

  1 Beat together butter, peanut butter and sugar for about 5 minutes or until light and creamy. Add eggs, one at a time, beating well after each.

  2 Sift flour and baking powder in a bowl; stir into the butter mixture alternately with the Eagle Brand, until just blended.

  3 Reserve 2/3 of the mixture; stir 4 squares melted chocolate into remaining third. Pour half of plain mixture into greased and floured 3L ring mould or Bundt pan. Distribute chocolate mixture overtop. Top with remaining plain mixture. Pull a knife through both batters to create a marble effect. Bake in centre of preheated 350°F (180°C) oven for 50-55 minutes or until knife inserted in centre comes out clean.

  4 Melt 5 squares chopped chocolate with whipping cream over low heat until smooth; pour over cake.

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