Marbleous Chocolate-Peanut Butter Cake with Carmel Glaze

By krystallondon

Ingredients

• 2 cups all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 eggs
• 3/4 cup sour cream
• 1 tsp. pure vanilla extract
• 1/3 cup milk
• 3 oz. bittersweet chocolate, melted
• and cooled
• 1/2 cup creamy peanut butter
• 1 recipe Salted Caramel Glaze, right
• Sea salt (0ptional)

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt and cinnamon. Set aside.
2.In large mixing bowl beat butter with and electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time,beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Divide butter into two bowls. Stir melted chocolate into have the butter until well combined. Stir peanut butter into remaining half until well combined.
4. Alternatively drop spoonfuls of butter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (do not overmix).
5.Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan. cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. Sprinkle with Sea Salt. Pass remaining sauce. MAKES 12 SERVINGS.

SALTED CARAMEL GLAZE. In heavy small saucepan melt 1/4 cup unsalted butter over medium-low heat. Stir in 1/4 cup packed brown sugar and 1/4 cup granulated sugar. Bring to boiling, stirring constantly. Stir in 1/2 cup whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat, stir in 1/2 ti 3/7 tsp. sea salt. Cool completely. Makes about 1 cup.