SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze

Makes: 12 servings
Prep 30 mins Bake 350°F 40 mins Cool 15 mins
Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze
  •  Nonstick cooking spray
  • 2  cups  all-purpose flour
  • 4  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground cinnamon
  • 1/2  cup  unsalted butter, softened
  • 1 1/4  cups  granulated sugar
  • 2  eggs
  • 3/4  cup  dairy sour cream
  • 1  teaspoon  pure vanilla extract
  • 1/3  cup  milk
  • 3  ounces  bittersweet chocolate, melted and cooled
  • 1/2  cup  creamy peanut butter
  • 1  recipe Salted Caramel Glaze, recipe below
  •  Sea salt (optional)

1. Preheat oven to 350 degrees F. 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 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. If desired, sprinkle with sea salt. Pass remaining sauce. Makes 12 servings.

Salted Caramel Glaze

Yield: 1 cup
  • 1/4  unsalted butter
  • 1/4  packed brown sugar
  • 1/4  granulated sugar
  • 1/2  whipping cream
  • 1/2 - 3/4  teaspoon  sea salt

1. In heavy small saucepan melt butter over medium-low heat. Stir in brown sugar and granulated sugar. Bring to boiling, stirring constantly. Stir in whipping cream and return to boiling. Boil for 2 minutes, stirring constantly. Remove from heat; stir in sea salt. Cool completely. Makes about 1 cup.

Nutrition Facts (Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze)
  • Servings Per Recipe 12,
  • cal. (kcal) 466,
  • Fat, total (g) 27,
  • chol. (mg) 86,
  • sat. fat (g) 14,
  • carb. (g) 53,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 34,
  • pro. (g) 7,
  • vit. A (IU) 632,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 369,
  • Potassium (mg) 185,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe