Peanut Butter Fudge Cake

Try this wonderful Peanut Butter Fudge Cake for a delicious dessert treat!

Cake:

2 cups all purpose flour

2 cups granulated sugar

1 tsp. baking soda

1 cup unsalted butter

1/4 cup unsweetened cocoa powder

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 tsp. vanilla extract

16 oz. creamy peanut butter

Icing:

1/2 cup unsalted butter

1/3 cup buttermilk

1/4 cup unsweetened cocoa powder

16 oz. sifted powdered sugar

1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.

To prepare Cake: Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder and then stir in water, buttermilk, and eggs. Continue to cook over medium heat, stirring constantly until the mixture boils.

Remove the mixture from the heat and add to the flour mixture. Stir until smooth. Stir in vanilla.

Transfer batter to prepared pan and spread out evenly.

Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Spread the peanut butter over the cake and allow to cool completely.

To prepare the Icing: Place the sifted powdered sugar into a large bowl. Set aside.

Combine butter, buttermilk and cocoa in a small saucepan. Cook over medium heat, stirring constantly until the mixture begins to boil.

Remove from heat and pour over the powdered sugar. Stir until smooth. Stir in vanilla.

Spread icing over peanut butter.

The can be served immediately or set at room temperature allowing the icing to set.

 

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