Yield: 12 servings
|¾ cup||Unsweetened cocoa;|
|1½ teaspoon||Baking soda;|
|¾ cup||Baking powder;|
|6 ounces||Butter; softened|
|6 ounces||Creamy peanut butter;|
|1 pounds||Semi-sweet chocolate; chopped|
|2 cups||Peanut butter cups;miniature|
|½ cup||Sour cream;|
|¾ cup||Butter; melted|
|½ cup||Raw beets; grated|
|1¼ cup||Powdered sugar;|
|3½ ounce||Corn syrup; coarsely chopped|
CHOCOLATE FUDGE GLAZE
PREPARE THE CAKE: Sift dry ingredients in mixing bowl. Set aside.
Combine buttermilk and eggs in a separate bowl. Add to dry ingredients; mix until fully incorporated. Add sour cream and mix until fully incorporated. Slowly add butter and beets, just until mixed in. Spray a 10" springform with nonstick spray and line with parchment. Pour in batter and bake at 350 degrees approximately 50 minutes, until sides pull away, but center is soft. Let cool thoroughly, run knife around edge and release springform. Invert on a serving platter. Peel off parchment paper. PREPARE BUTTERCREAM: Whip butter and peanut butter together until well blended. Slowly add powder sugar and then add vanilla. Whip until thick and creamy.
Frost cooked cake with butter cream. Freeze or refrigerate cake until frosting is very firm. PREPARE THE GLAZE: Don't start glaze until frosting on cake is very firm. Heat cream and chocolate in double boiler, whisking until smooth. Add corn syrup; whisking until incorporated. Strain through a fine strainer. Cool a little, then pour warm glaze over chilled cake. When glaze has set, put chopped peanut butter cups around the sides of the cake. If desired, decorate top with more peanut butter cups dipped in melted dark chocolate and cooled. Source: The San Diego Union-Tribune, Food Section, Mar. 9, 1995. + One of the Winner's in the Chocolate Lover' Bake-off, Co-sponsored by The San Diego Union-Tribune and KPBS (Public Broadcast Station) for a fund raiser.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By DEBBIE CARLSON On 03-14-95