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 cups sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups creamy peanut butter; 1/2 cup buttermilk; 2 large eggs, lightly beaten; 1 cup butter or margarine; 1 cup water; 1/4 cup cocoa

Servings: persons

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups creamy peanut butter
1/2 cup buttermilk
2 large eggs, lightly beaten
1 cup butter or margarine
1 cup water
1/4 cup cocoa

1
Combine first 4 ingredients in a large bowl; stir in creamy peanut butter, buttermilk and beaten eggs.
2
Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat.
3
Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15- x 10-inch jellyroll pan.
4
Bake at 325u00b0 for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake.
5
Garnish with miniature peanut butter cup candies, halved, if desired.

1829

kcal

Calories

120

Fat

168

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.

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

You need 10 ingredients. The key ingredients include: 2 cups sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 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

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