Chocolate and Peanut Butter, what could be better?
Marbled Chocolate Peanut Butter Cake
The Hotel Hershey Culinary Team, from The Hotel Hershey
Cake:
4 ounces Hershey's bittersweet chocolate, chopped small
1 cup unsalted butter, softened
2/3 cup Reese's smooth or chunky peanut butter
1 cup sugar
1 1/4 cup light brown sugar
5 whole eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup Hershey's chocolate chips
Chocolate Peanut Butter Glaze:
2 tablespoons butter
2 tablespoons peanut butter, smooth
3 tablespoons, corn syrup
1 teaspoon vanilla extract
6 ounces unsweetened chocolate, chopped small
1 tablespoon water
Preheat oven to 350 degrees. Generously grease and flour a ring pan. Melt chocolate. In a large mixing bowl, beat the butter, peanut butter and sugar till light and creamy. Add eggs one at a time, beating well after each addition. Sift all dry ingredients. Add to the butter mixture, alternately with milk until just blended.
Pour half of the batter into another bowl. Stir the melted chocolate into one bowl, until well blended, and the chocolate chips into the other bowl of batter. Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan. Using a knife, pull through the batter to create a swirled, marbled effect.
Bake for 50-60 minutes, until the top springs back when touched. Cool cake in the pan for 10 minutes before turning it out onto a rack to cool completely.
To make the glaze, combine all ingredients in a small sauce pan. Melt over low heat, stirring until well blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze over the cake, letting it run down the sides.
Yield: 12-14 servings
Notes: Chef Tina recommends using a creamy variety of peanut butter for a light, moist, well-textured cake. To jazz it up, try topping such as edible confetti, candy-coated peanut butter and chocolate candies, or peanut butter cup candies.
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