Peanut Butter Fudge Cake

 

What You’ll Need

For the cake:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon 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 teaspoon vanilla extract

16 ounces (about 1 & 1/2 cups) creamy peanut butter

 For the icing:

1/2 cup unsalted butter

1/3 cup buttermilk

1/4 cup unsweetened cocoa powder

16 ounces confectioners’ sugar, sifted

1 teaspoon vanilla extract

How to Make It

1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.

2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

3 _ Place butter in a medium saucepan. Melt over medium heat.

4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.

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

6 _ Transfer batter to prepared pan and spread evenly.

7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.

8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.

9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.

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

11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.

12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

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