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Cream Cheese Chocolate Peanut Butter Cake
Cream Cheese Chocolate Peanut Butter Cake Eileen Goltz | Dairy
1 hour 30 minutes
30 minutes
10 to 12 servings

  • 2¼ cups flour sifted
  • 1½ cups sugar
  • ⅓ cup cocoa
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups water
  • ½ cup vegetable oil
  • 4½ teaspoons white vinegar
  • 1½ teaspoons vanilla
  • 4 oz. softened cream cheese
  • ¼ cup creamy peanut butter
  • ¼ teaspoon vanilla
  • ⅓ cup sugar
  • 1 egg
  • ⅛ teaspoon salt
  • ½ cup semisweet chocolate chips
  • ½ cup pecans, chopped
  • 1 Tablespoon sugar

  1. Preheat oven to 350°F. Grease a 9x13-inch pan and set aside.
  2. In a bowl combine the flour, sugar, cocoa, baking soda and salt. Stir in oil, water, vinegar and vanilla. Mix well. Pour the batter into the prepared baking pan.
  3. Beat cream cheese, peanut butter, vanilla, sugar, egg and salt until smooth. Stir in chocolate chips and drop by tablespoons over cake batter. Cut through batter with a knife to swirl the cream cheese mixture.
  4. Sprinkle the top with pecans and remaining sugar.
  5. Bake for 30 minutes. Cool before cutting.

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