Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Howell Estate in Canton, Texas in 1981.

Ingredients Edit

Peanut butter batter Edit

Directions Edit

  1. Combine dry ingredients then stir in oil, water, vinegar and vanilla and mix well.
  2. When well-mixed pour into greased rectangular baking pan.
  3. Beat cream cheese, peanut butter, flavoring, sugar, egg and salt until smooth then stir in chocolate chips and drop by tablespoons over cake batter and cut through batter with a knife to swirl.
  4. Sprinkle with pecans and remaining sugar then bake at 350°F for about 30 minutes.
  5. Cool before cutting.
  6. Refrigerate any leftovers.
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