Recipes and Cooking Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 25, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 40 mins Cool Time: 15 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 cup all-purpose flour 4 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ⅛ teaspoon ground cinnamon ½ cup unsalted butter, softened 1 ¼ cup granulated sugar 2 eggs ¾ cup dairy sour cream 1 teaspoon pure vanilla extract ⅓ cup milk 3 ounce bittersweet chocolate, melted and cooled ½ cup creamy peanut butter 1 recipe Salted Caramel Glaze, recipe below Sea salt (optional) Salted Caramel Glaze ¼ unsalted butter ¼ packed brown sugar ¼ granulated sugar ½ whipping cream ½ teaspoon sea salt Directions 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. 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. Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined. 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). 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 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. Print Nutrition Facts (per serving) 466 Calories 27g Fat 53g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 466 % Daily Value * Total Fat 27g 35% Saturated Fat 14g 70% Cholesterol 86mg 29% Sodium 369mg 16% Total Carbohydrate 53g 19% Total Sugars 34g Protein 7g Calcium 161.5mg 12% Iron 2mg 11% Potassium 185mg 4% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.