Saturday, October 15, 2011


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 (recipe follows)
Sea salt, optional

Preheat oven to 350 degrees.
Lightly spray a 10-inch fluted tube pan with cooking spray; set aside.

In a bowl stir the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a large mixing bowl beat the 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 the butter mixture, beating on low speed after each addition just until combined.

Divide the batter into two bowls.  Stir the melted chocolate into one bowl until well combined.  Stir the peanut butter into the other bowl until well combined.

Alternately drop spoonfuls of batter into the prepared pan.  Use a small metal spatula or butter knife to gently swirl the batter together (do not overmix!).

Bake in preheated 350 degree oven 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool cake for 15 minutes in the pan on a wire rack.  Remove the cake from the pan and allow to cool completely on the wire rack.  Drizzle cake with half of the salted caramel glaze.  Sprinkle with sea salt, if desired.  Serve the remaining sauce in a small bowl with the cake for those who want more sauce.

Yield: 12 servings.

1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 to 3/4 tsp sea salt

In a heavy small saucepan melt the butter over a medium-low heat.  Stir in the sugars and bring to a boil, stirring constantly.  Stir in the whipping cream and return to boiling.  Boil 2 minutes, stirring constantly.  Remove from the heat and stir in the sea salt.  Cool completely.
Yield: Approximately 1 cup

NOTE: This recipe is from a lady in Montana who won a Better Homes and Gardens contest with this recipe!

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