May 18, 2017
Desserts, Cakes, Tube/Bundt,
Dairy, Add it in the lunch box, Kid Pleaser, Baby Shower, Birthday, Easter, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Electric Mixer, Oven Bake, Stove Top, Vegetarian, Chocolate more
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"From Recipe+ Feb. '17."
Preheat oven to 180C/160C fan forced.
Line an oven tray with baking paper.
Grease a 24cm (top measurement) fluted ring/bundt pan.
Using an electric mixer, beat butter, peanut butter and sugar in a large bowl until light and creamy and then add eggs, one by one, beating until combined and then fold in flour and milk until just combined.
Spoon half the cake batter into another bowl and add melted chocolate to one portion of cake batter and then spoon both batters, alternating into prepared pan and then using a bamboo skewer, gently swirl both batters to create a marbled effect and bake cake for 1 hour until a skewer inserted at centre comes out clean.
Stand cake in pan for 5 minutes, then turn out onto a wire rack to cool complete.
Meanwhile whisk sour cream and caramel in a bowl until combined and place butterscotch lollies on prepared tray and bake for 8 minutes or until melted slightly.
Sprinkle with peanuts and cool on tray (lollies will firm) and then break into pieces.
Using a large, sharp knife, cut cake in half horizontally and place bottom piece of cake on a serving plate and spread with sour cream mixture and top with remaining piece of cake and drizzle with Maple Chocolate Icing and decorate with peanut caramel.
MAPLE CHOCOLATE ICING - place ingredients in a small heavy based saucepan and cook and stir over a low heat for 5 minutes or until melted and smooth.
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