W
H
» U t t i n g
ITT
l i n g a s c l c
o w n s p i n o n s o m e '
a b u n d t c a k e .
E D W I N A G A D S B Y
GREAT FALLS, MONTANA
fo o d
MARBLEOUS CHOCOLATE-
PEANUT BUTTER CAKE WITH
SALTED CARAMEL GLAZE
PREP: 30 MIN. BAKE: 40 MIN. COOL: 15 MIN.
OVEN: 350°F
Nonstick cooking spray
2
cups all-purpose flour
4
tsp. baking powder
Vh
tsp. baking soda
V i
tsp. salt
V b
tsp. ground cinnamon
Vh
cup unsalted butter, softened
1V4
cups granulated sugar
2
eggs
V 4
cup sour cream
1
tsp. pure vanilla extract
V 3
cup milk
3
oz. bittersweet chocolate, melted
and cooled
V2
cup creamy peanut butter
1
recipe Salted Caramel Glaze,
r ig h t
Sea salt (optional)
1
. Preheat oven to 350°F. Lighdy 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 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 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
V i
cup
unsalted butter
over
medium-low heat. Stir in
Vi
cup
packed
brown sugar
and
Vi
cup
granulated sugar.
Bring to boiling, stirring constantly. Stir in
V
2
cup
whipping cream
and return to
boiling. Boil 2 minutes, stirring constantly.
Remove from heat; stir in V
2
to 3/4 tsp.
sea
salt.
Cool completely. Makes about 1 cup.
EACH SERVING
466 cal, 27gfat, 86 mgchol,
369 mg sodium, S3 gcarbo, 2 g fiber, 7 gpro.
182
A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
