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Title: Marbled Bundt Cake
Categories: Cake Dessert
Yield: 1 Cake
| PEANUT BATTER | ||
| 3 | tb | Butter; softened |
| 1/2 | c | Sugar, brown; firmly packed |
| 1 | lg | Eggs |
| 1/4 | c | Molasses |
| 1 | c | Flour |
| 1 1/2 | ts | Cinnamon, ground |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | c | Buttermilk |
| 1/2 | c | Peanuts; chopped |
| CHOCOLATE BATTER | ||
| 3 | tb | Butter; softened |
| 1/2 | c | Sugar |
| 1 | lg | Eggs |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | c | Milk |
| 1 | c | Chocolate morsels, semisweet |
| TOPPING | ||
| 2 | tb | Butter; softened |
| 2 | tb | Molasses |
| 1/4 | c | Peanuts, chopped |
Preheat oven to 350 degrees. Grease a 10" tube pan.
To prepare peanut batter, in a large bowl, beat together butter and brown sugar at medium speed until fluffy. Beat in egg and molasses.
Mix together flour, cinnamon, baking powder, and baking soda.
At low speed, alternately beat flour mixture and buttermilk into egg mixture. Stir in nuts.
To prepare chocolate batter, in another large bowl, beat together butter and sugar at medium speed until fluffy. Beat in egg.
In a small bowl, mix together flour and baking powder.
Alternately beat flour mixture and milk into egg mixture at low speed. Stir in chocolate morsels.
To prepare topping, mix together butter and molasses. Spread topping evenly in prepared pan. Sprinkle with nuts.
Alternately spoon peanut and chocolate batters into pan. Twist a knife through batters to create a marbled effect.
Bake until a toothpick inserted near center of cake comes out clean, 45 minutes. Transfer pan to a wire rack to cool slightly. Turn cake out onto rack. Serve warm.
Baking Tips: Try substituting peanut butter morsels for chopped peanuts in
the cake topping.
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