Sweet and Salty Cake

This recipe from Confessions of a Cookbook Queen is also something that's been bookmarked for several years that I finally made for a work gathering. Unfortunately, I wasn't there for the cutting of the cake, so I have no idea how this actually tastes or the feedback from anyone who ate it. Perhaps when I pick up the containers tomorrow, I'll get a hint. The cakes seemed moist, and all the components seemed like they'd be a winner.

Sweet and Salty Cake
Cake
2 cups sugar
1 3/4 cups flour
1 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla
3/4 cup boiling water
Frosting
2 cups salted butter, room temperature
1/4 cup heavy cream
2 tsp. vanilla
1/4 cup cocoa powder
3 1/2 cups powdered sugar
1/3 cup finely ground pretzels
Peanut Butter Sauce
1/2 cup peanut butter
1/2 cup powdered sugar
1/4 cup corn syrup
1/3 cup heavy cream
Garnish
Peanut butter cups
Reeses Pieces
Pretzel rods
Rolos

Preheat the oven to 350°F. Grease and flour two 8- or 9-inch pans.

In the bowl of a mixer, combine sugar, flour, cocoa, baking powder, baking soda and salt. Whisk until fully combined. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Scrape the sides of the bowl, and then slowly stir in the the boiling water. Pour batter into prepared pans. Bake for 30 to 40 minutes or until cakes are set.

Remove cakes from oven, and let cool 10 minutes before turning out. Remove from pans, and cool completely.

For the frosting, beat butter until fluffy. Gradually beat in powdered sugar and cocoa until combined. Add cream and vanilla, and beat until fluffy. Remove 2/3 of the frosting, and set aside. Add pretzel crumbs to the remaining 1/3. Beat until combined.

To assemble cake, place one cake layer down. Spread pretzel frosting on top of that layer, and top with the second cake layer. Frost with the remaining chocolate frosting that did not have pretzel added. Chill at least one hour.

While cake is chilling, make the peanut butter sauce. Combine all ingredients over medium-low heat, and stir until smooth. Set aside to cool slightly. Pour over chilled cake, letting it drip down the sides.

Garnish as desired with pretzels and candy. Serves about 20.