PEANUT BUTTER MARBLE CAKE 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1/2 cup peanut butter 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 3 eggs 3 tablespoons baking cocoa 1/8 teaspoon baking soda Peanut Butter Frosting (right) 1/4 cup fudge topping Heat oven to 350°F. Grease and flour rectangular pan, 13 x 9 x 2 inches. Beat flour, sugar, peanut butter, milk, baking powder, salt, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour two-thirds of batter (about 3 cups) into pan.

Stir cocoa and baking soda into remaining batter. Drop by generous tablespoonfuls in randomly placed mounds onto batter in pan. Swirl chocolate batter through peanut butter batter with knife for marbled design.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely. Frost with Peanut Butter Frosting. Drop fudge topping by teaspoonfuls randomly over frosting; swirl through frosting with knife for marbled design.

Makes 15 servings.

PEANUT BUTTER FROSTING

3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla
1/4 to 1/3 cup milk

Mix powdered sugar, peanut butter and vanilla in medium bowl. Stir in 1/4 cup milk. Beat with spoon until smooth and spreadable, adding milk, 1 teaspoon at a time, if too stiff.

1 Serving: Calories: 375 (Cal. from fat: 90), Fat: 10g (Saturated: 3g), Cholesterol: 55mg, Sodium: 380mg, Carbohydrate: 66g, Protein: 8g.

[Gold Medal, Desserts for Spring]