250g butter, softened
1 ¼ cups caster sugar
4 eggs, lightly beaten
2 ¼ cups self raising flour
¼ cup crunchy peanut butter
1 tbsp Cadbury Bournville cocoa
½ cup Cadbury milk choc chips
2 tbsp milk
2 tbsp Cadbury Bournville cocoa, extra
¼ cup boiling water
2 tbsp crunchy peanut butter, extra
1½ cups icing sugar, sifted
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 choc chips to half, and the milk to the other half.
Preheat the oven to 180°C.
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.
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.
To make the icing:
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.