#15: Peanut Butter Fudge Cake

Peanut Butter Fudge Cake

Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.

Preparation time: 15 mins
Bake: 25 mins
Ready in: 50 mins
Serves: One 9 x 13 inch (22 x 33 cm) sheet cake

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) white sugar
  • 1 teaspoon (5 g) baking soda
  • 1 cup (225 g) butter
  • 1/2 cup (45 g) unsweetened cocoa powder
  • 1 cup (235 g) buttermilk
  • 2 eggs, beaten
  • 1 teaspoon (5 ml) vanilla extract
  • 1 1/2 cups (385 g) creamy peanut butter
  • 1/2 cup (115 g) butter
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/3 cup (80 ml) buttermilk
  • 4 cups (500 g) sifted confectioners’ sugar
  • 1 teaspoon (5 ml) vanilla extract

Directions

  1. Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
  2. Melt 1 cup (225 g) butter or margarine in a heavy saucepan; stir in 1/2 cup (45 g) cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon (5 ml) vanilla. Pour batter into a greased and floured 9 x 13 (22 x 33 cm) inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
  4. To Make Frosting: Combine 1/2 cup (115 g) butter or margarine, 1/4 cup (20 g) cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners’ sugar, stirring until smooth. Stir in 1 teaspoon (5 ml) vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.