Ready to Bake Batter

Chocolate Peanut Butter Swirl Cake

Makes 1-16x12x1-inch half-sheet pan


Chocolate Cake & Muffin Batter
  • 66 oz (full pouch) Krusteaz Professional® RTB Chocolate Cake & Muffin Batter 732-0610
  • 2 cups smooth peanut butter, softened in microwave


  1. Remove Krusteaz Professional RTB Chocolate Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 16x12x1-inch half-sheet pan by lightly greasing, lining with parchment paper and then lightly greasing the parchment paper. If using a pan extender (recommended), lightly grease the sides of the pan extender.
  3. Cut open one end of the pouch and squeeze all batter into prepared pan.
  4. Spread batter evenly. Dollop peanut butter over top of batter and use knife or spatula to make swirled designs.
  5. For convection oven, bake at 300°F at low fan speed for 25-30 minutes, turning pan halfway through bake time. Allow cake to cool completely before cutting or removing from pan.
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