Peanut Butter Chocolate Marble Cake (Cake Balls)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
For Cake:1/4 cup Unsweetened Cocoa Powder2 tbl Powdered Sugar2 tbl Butter, Softened2 tbl Hot Water1 cup Peanut Butter Chips1 tbl Vegetable Oil1 (18.25oz) package White Cake Mix1/2 cup Brown Sugar1 1/4 cups Water3 EggsFor Frosting:1/2 cup Butter, softened1 cup Creamy Peanut Butter3 tbl Milk, or as needed2 cups Powdered SugarFor Cake Balls:1 pkg Chocolate Bark
1. Preheat oven to 350. Coat 9x13 pan with cooking spray and dust with flour.
2. In a small bowl, stir together cocoa, powdered sugar, butter, and 2 tablespoons hot water until smooth; set aside.
3. In microwavable bowl, place peanut butter chips and vegetable oil. Microwave for 1 minute, or until smooth.
4. In a large bowl, combine cake mix, brown sugar, 1 1/4 cups water, eggs, and melted peanut butter mixture. Beat on low speed until moistened. Increase speed to medium and beat for 2 minutes. Remove 1 1/2 cups of the batter and add it to the reserved cocoa mixture; blend.
5. Pour the peanut butter flavored batter into 9x13 pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife for a marbled effect.
6. Bake at 350 for 40-45 minutes. Cool
To make Frosting:
Place butter and peanut butter into medium bowl; beat with a mixer. Gradually mix in the powdered sugar. When it starts to get thick, add milk 1 tablespoon at a time until the mixture is thick and spreadable. Beat for 3 minutes until good and fluffy.
To make into cake balls:
1. Once cake is cooled, crumble into a large bowl. Stir in frosting of choice (chocolate or peanut butter frosting are good with this cake).
2. Refridgerate for 1/2 an hour.
3. Remove from refridgerator and shape into small balls the size of ping pongs.
4. Freeze balls for 2 hours.
5. Melt almond bark.
6. Dip balls in almond bark and place on a wax sheet of paper.
7. Decorate with colored frosting or sprinkles.
Yields about 60 Cake Balls
(Nutrition information includes almond bark. Nutrition information does NOT include frosting.)
2. In a small bowl, stir together cocoa, powdered sugar, butter, and 2 tablespoons hot water until smooth; set aside.
3. In microwavable bowl, place peanut butter chips and vegetable oil. Microwave for 1 minute, or until smooth.
4. In a large bowl, combine cake mix, brown sugar, 1 1/4 cups water, eggs, and melted peanut butter mixture. Beat on low speed until moistened. Increase speed to medium and beat for 2 minutes. Remove 1 1/2 cups of the batter and add it to the reserved cocoa mixture; blend.
5. Pour the peanut butter flavored batter into 9x13 pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife for a marbled effect.
6. Bake at 350 for 40-45 minutes. Cool
To make Frosting:
Place butter and peanut butter into medium bowl; beat with a mixer. Gradually mix in the powdered sugar. When it starts to get thick, add milk 1 tablespoon at a time until the mixture is thick and spreadable. Beat for 3 minutes until good and fluffy.
To make into cake balls:
1. Once cake is cooled, crumble into a large bowl. Stir in frosting of choice (chocolate or peanut butter frosting are good with this cake).
2. Refridgerate for 1/2 an hour.
3. Remove from refridgerator and shape into small balls the size of ping pongs.
4. Freeze balls for 2 hours.
5. Melt almond bark.
6. Dip balls in almond bark and place on a wax sheet of paper.
7. Decorate with colored frosting or sprinkles.
Yields about 60 Cake Balls
(Nutrition information includes almond bark. Nutrition information does NOT include frosting.)
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 6.2 g
- Cholesterol: 10.8 mg
- Sodium: 103.9 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
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