Who doesn't like chocolate? Who doesn't like peanut butter? Who doesn't like cake? I feel sorry for those who answered "ME" to any of those questions. I had seen a post by Foodies @ Home back in the fall and knew it was on my "to do" list. I tried it. I liked it. AND I want to make it again. It was a decadent blend of flavors. Rich and sinful. It was that good!
This cake was not an easy mix together out of the box cake. It was developed. It wasn't difficult. You made a common batter, divided it in half, added chocolate to one half, and peanut butter to the other. You then swirled the two cake batters together in a Bundt pan and baked. There you have it. Two more steps than a traditional "scratch" cake.
The original recipe called for a Salted Caramel Glaze. I made it. I glazed it. I didn't like it. I will leave it off next time. I will submit it for you and you can make the call to use it or not. I am a girl who is A-O.K. without frosting/toppings on my cakes (unless it is cheesecake ((note to self do a post on cheesecake)). Not a huge frosting lover. Just give me my cake and I will eat it too.
My thoughts are that everyone needs a cake for their birthday. Today is my Aunt Beth's birthday, if she lived closer I would make this cake for her. I originally made it for Pa Crumbs... for his birthday. I think he liked it, wait, I am sure he liked it, even though he didn't tell me so. He is a man of few words sometimes, but if he didn't like it he would have told me. Anyway, back to my Aunt Beth, she turned 29 today (these are her words, whether she is or not I will never know). Happy Birthday Aunt Beth! I hope your day was magnificent and delightful.
Marbled Peanut Butter and Chocolate Cake
2 Cups all purpose flour
4 tsp. banking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp ground cinnamon
1/2 cup unsalted butter
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
Set your oven to 350*F and prep your bundt pan with cooking spray. Mix up the flour, baking powder, baking soda, salt and cinnamon in a separate bowl and set aside. In a separate mixing bowl (or KitchenAid 
if you have one) beat the butter for about 30 seconds. Add the sugar beating until fluffy, and add the eggs with one minute or so between each egg, then add the sour cream and vanilla. Next add the flour mixture alternating with the milk to the bowl until just barely combined.
Divide the batter between two different bowls. In one bowl stir in the peanut butter and in the other add the chocolate. Add the two bowls to the bundt pan, alternating between the two a little bit at a time and gently use a butter knife to create the swirl patter. Don't over-mix the two cake types!
Bake for 40-45 minutes and then let cool on a rack for another 15. Pull from the pan and let cool completely.
Salted Caramel Glaze
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 - 3/4 tsp large grain sea salt
In a saucepan melt the butter and stir in the sugar. Bring it to a boil and ad the cream. Once it boils again, let it boil for 2 minutes before adding the salt. Pour over your cooled bundt cake.
