Peanut Butter Fudge Cake Recipe

Name: Peanut Butter Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine; 1/4 c. cocoa; 1 c. water; 1/2 c. buttermilk; 2 c. sugar; 2 c. plain flour, unsifted; 1 tsp. soda; 2 eggs; 1 tsp. vanilla; 1 1/2 c. creamy peanut butter; 1 1/2 Tbsp. peanut oil or Wesson oil

Servings: persons

2 sticks margarine
1/4 c. cocoa
1 c. water
1/2 c. buttermilk
2 c. sugar
2 c. plain flour, unsifted
1 tsp. soda
2 eggs
1 tsp. vanilla
1 1/2 c. creamy peanut butter
1 1/2 Tbsp. peanut oil or Wesson oil

1
Melt margarine, cocoa, water and buttermilk over medium heat. Stir constantly until it bubbles.
2
In mixing bowl, have ready sugar, flour and soda.
3
Pour hot mixture over dry ingredients; mix well.
4
Add eggs and vanilla.
5
Mix all ingredients thoroughly. Batter will be very thin.
6
Bake in a greased 9 x 13-inch pan in preheated oven at 350u00b0 for 25 minutes or until done.
7
Cool cake thoroughly.
8
When cake is cool, mix creamy peanut butter and peanut oil or Wesson oil and spread on cake.

1787

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sticks margarine, 1/4 c. cocoa, 1 c. water, 1/2 c. buttermilk, and more.

Yes, Peanut Butter Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Fudge Cake

How did you like this recipe?

Frequently Asked Questions