What you need
250g butter, softened
1¼ cups caster sugar
4 eggs, lightly beaten
2 cups self raising flour
¼ cup crunchy peanut butter
1 tablespoon CADBURY BOURNVILLE Cocoa
½ cup CADBURY Milk Baking Chips
2 tablespoons milk
2 tablespoons CADBURY BOURNVILLE Cocoa, extra
¼ cup boiling water
2 tablespoons crunchy peanut butter, extra
1½ cups icing sugar, sifted
1. CREAM together the butter and sugar until light and fluffy. Gradually beat in the eggs and then add the flour and beat just to combine. Divide the mixture in two, add the peanut butter, cocoa and chocolate to half, and the milk to the other half.
2. PLACE spoonfuls of alternate mixture into a greased and base lined 22cm round cake pan. Use a knife to swirl the cake mixtures into a marble effect.
3. BAKE in a moderate oven 180°C for 50-60 minutes or until cooked when tested. Cool on a wire rack for 15 minutes before turning out of pan to cool completely.
4. COMBINE the extra cocoa and the boiling water then mix in the peanut butter. Beat together with the icing sugar then spread over the cooled cake. Store in an airtight container until required.
This is a lovely twist on a traditional cake. Make sure all ingredients are at room temperature so they combine easily.