Peanut Butter Marble Cake

Ingredients

• 2.3 cups flour all-purpose
• 1.5 cups granulated sugar 
• 0.5 cup peanut butter 
• 1.3 cups milk 
• 3.5 teaspoons double-acting baking powder 
• 1 teaspoon salt 
• 1 teaspoon vanilla 
• 3  eggs 
• 3 tablespoons cocoa powder unsweetened
• 0.1 teaspoon baking soda 
• 0.3 cup topping hot
• 3 cups powdered sugar 
• 0.3 cup butter softened
• 1.5 teaspoons vanilla 
• 0.3 cup milk 
• 0.3 cup peanut butter 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer
• toothpicks

Directions

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan, two 9-inch round cake pans or three 8-inch round cake pans; lightly flour. In large bowl, beat flour, granulated sugar, 1/2 cup peanut butter, 1 1/4 cups milk, the baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
2. Pour two-thirds of batter (about 3 cups) into pan(s). Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly in mounds onto peanut butter batter. Pull knife through batters in S-shaped curves in continuous motion for marbled design. Turn pan one-fourth turn; repeat marbling.
3. Bake 13x9-inch pan 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In medium bowl, mix powdered sugar and butter in medium bowl. Stir in vanilla, 1/4 cup milk and 1/4 cup peanut butter; beat until smooth and spreadable.
5. Spread frosting over 13x9-inch cake or fill and frost cake rounds. Drop hot fudge topping by teaspoonfuls randomly over top; pull knife through frosting in S-shaped curves in continuous motion for marbled design.