Jenni Sowizdrzal

 

•  2 1/4 cups all-purpose flour
•  1 1/2 cups sugar
•  1/3 cup baking cocoa
•  1 1/2 teaspoons baking soda
•  1/2 teaspoon salt
•  1 1/2 cups water
•  1/2 cup vegetable oil
•  4 1/2 teaspoons white vinegar
•  1 1/2 teaspoons vanilla extract

 

 Peanut butter batter:

•  4 oz. cream cheese - softened
•  1/4 cup creamy peanut butter
•  1/3 cup plus 1 tablespoon sugar, divided
•  1 egg
•  1/8 teaspoon salt
•  1/2 cup semisweet chocolate chips
•  1/2 cup chopped pecans

 

 

Combine flour, sugar, cocoa, baking soda and salt. Stir in water, oil, vinegar and vanilla - mix well.  

Pour into greased 13" x 9" x 2" baking pan.

Beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.

Stir in chocolate chips.

Drop by tablespoonfuls over cake batter, cut through batter with a knife to swirl the peanut butter mixture.

Sprinkle with pecans and remaining 1 tablespoon sugar.

Bake 350 for 30-35 minutes, until a toothpick inserted near the center comes out clean.

Cool on wire rack - cut - enjoy!

Refrigerate leftovers - yea right leftovers!