Saturday, November 3, 2012

Chocolate-Peanut Butter Cake with Salted Caramel Sauce

This recipe is delicious!  I found it in my Better Homes & Gardens Annual Recipes 2010 cookbook.
Ingredients for the Cake:
-2 cups flour
-4 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1/8 tsp ground cinnamon
-1/2 cup butter, softened
-1 1/4 cups sugar
-2 eggs
-3/4 cup sour cream
-1 tsp vanilla extract
-1/3 cup milk
-3 ounces (1/2 cup) bittersweet or semi-sweet chocolate, melted
-1/2 cup creamy peanut butter

Salted Caramel Sauce:
-1/4 cup butter
-1/4 cup brown sugar
-1/2 cup whipping cream {or substitute 1/2 cup milk beat with 4 1/2 tsp butter}

Process for Cake:
1. Preheat oven to 350 degrees.
2. Grease a 10 inch fluted tube pan, set aside.
3. Beat together flour, baking powder, baking soda, salt, cinnamon, butter, sugar, eggs, sour cream, vanilla and milk until thoroughly combined.
4. Divide batter between two bowls.
5. Stir melted chocolate into one bowl until well combined.
6. Stir peanut butter into the other bowl until well combined.
7. Add batters in alternating spoonfuls to the prepared pan; gently run a knife through the batters to to swirl (but don't over mix; you still want to see the different colors).
8. Bake cake for 40-45 minutes.
9. Cool in pan on a wire rack for 15 minutes.
10. Remove from pan and cool completely on wire rack.
Process for Salted Caramel Sauce:
1. Melt butter in a small saucepan over medium-high heat.
2. Stir in brown sugar and bring to a boil, stirring constantly.
3. Stir in whipping cream and return to a boil.
4. Boil for 2 minutes.
5. Remove from heat and stir in salt.
6. Cool completely.
Serve cake with Salted Caramel Sauce; enjoy! Print Friendly and PDF

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