Swirled Peanut Butter Chocolate Cake

• 1-1/2 cups sugar
• 1-1/2 cups water
• 1/2 cup canola oil
• 4-1/2 teaspoons white vinegar
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 ounces cream cheese, softened
• 1/4 cup creamy peanut butter
• 1/3 cup plus 1 tablespoon sugar, divided
• 1 egg
• 1/8 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped pecans

1. In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased
2. .
3. In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips.
4. Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar.
5. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

sugar, water, canola oil, white vinegar, vanilla, flour, baking cocoa, baking soda, salt, cream cheese, peanut butter, sugar, egg, salt, chocolate chips, pecans

Taken from www.tasteofhome.com/recipes/swirled-peanut-butter-chocolate-cake/ (may not work)