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	Marbled Chocolate Peanut Butter Cake Prepared by: The Hotel Hershey Culinary Team from The Hotel Hershey *Ingredients:* Cake: 4 ounces Hershey's bittersweet chocolate, chopped small 1 cup unsalted butter, softened 2/3 cup Reese's smooth or chunky peanut butter 1 cup sugar 1 1/4 cup light brown sugar 5 whole eggs 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/3 cup Hershey's chocolate chips Chocolate Peanut Butter Glaze: 2 tablespoons butter 2 tablespoons peanut butter, smooth 3 tablespoons, corn syrup 1 teaspoon vanilla extract 6 ounces unsweetened chocolate, chopped small	1

1 tablespoon water

Directions:
Preheat oven to 350 degrees. Generously grease and flour a ring pan. Melt
chocolate. In a large mixing bowl, beat the butter, peanut butter and sugar
till light and creamy. Add eggs one at a time, beating well after each
addition. Sift all dry ingredients. Add to the butter mixture, alternately with
milk until just blended.

Pour half of the batter into another bowl. Stir the melted chocolate into one
bowl, until well blended, and the chocolate chips into the other bowl of
batter. Using a large spoon, drop alternate spoonfuls of chocolate mixture and
peanut butter mixture into the prepared pan. Using a knife, pull through the
batter to create a swirled, marbled effect.

Bake for 50-60 minutes, until the top springs back when touched. Cool cake in
the pan for 10 minutes before turning it out onto a rack to cool completely.

To make the glaze, combine all ingredients in a small sauce pan. Melt over low
heat, stirring until well blended and smooth. Cool slightly. When slightly
thickened, drizzle the glaze over the cake, letting it run down the sides.

Yield: 12-14 servings