CAKE
2 c Flour; 3/4 ts Saltiness;
3/4 c Unsweetened cocoa; 1 1/2 c Buttermilk;
1 3/4 c Cabbage; 1/2 c Sour skim;
1 1/2 ts Baking tonic; 3/4 c Butter; melted
3/4 c Baking pulverization; 1/2 c Raw beets; grated

PREPARE THE BAR: Sift dry ingredients in mixing bowlful. Set parenthesis.
Combine buttermilk and eggs in a separate bowlful. Add to dry
ingredients; mix until fully merged. Add sour cream and mix
until fully unified. Slowly add butter and beets, just until
mixed in. Spray a 10" springform with nonstick spray and line with
sheepskin. Pour in batter and bake at 350 degrees roughly 50
proceedings, until sides pull outside, but center is subdued. Let cool
good, run knife around edge and release springform. Invert on a
serving record. Peel off parchment composition. 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 bat. Freeze or refrigerate cake
until frosting is very truehearted. PREPARE THE SUGARCOAT: Don't start glaze
until frosting on cake is very immobile. Heat cream and chocolate in
double kettle, whisking until smoothen. Add corn syrup; whisking until
merged. Strain through a fine strainer. Cool a petty, then
pour warm glaze over chilled bar. 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 cocoa and
cooled.
Yields
12 servings