Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1 1/2
cups sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
3/4
cup creamy peanut butter
1 1/4
cups buttermilk
3
eggs
1
teaspoon vanilla
2
oz dark or bittersweet chocolate, melted and cooled
4
oz dark or bittersweet chocolate, chopped
1/2
cup heavy whipping cream
Preparation
Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.
