Doesn't This Sound Delicious

Seriously!!  I have not had the opportunity to bake this yet, but definitely on my to-do list!  Yum. 

 

Marbleous Chocolate Peanut Butter Cake with Salted Caramel 

Glaze Prep: 30 minutes. Bake 40 minutes. Cool 15 minutes. Oven 350 degrees.

Ingredients

Nonstick cooking spray

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, sea salt {optional, see below}

{1} Preheat oven to 350 degrees F. Lightly spray 10-in 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 an 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 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 batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.

{4} Alternately drop spoonfuls of batter into prepared pan.  Use a small metal spatula or butter knife to gently swirl the batters together {do not over mix}

{5} Bake in preheated oven 40 to 50 minutes or until wooden toothpick inserted near the 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 to 3/4 tsp sea salt. Cool completely. Makes about 1 cup.

I found the recipe at BH&G.