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

Servings: persons

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

1
Combine first 3 ingredients in a large mixing bowl; set aside.
2
Melt butter in a heavy saucepan; stir in cocoa. Add water, buttermilk, and eggs, stirring well.
3
Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; add to flour mixture, stirring until smooth. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch baking pan.
4
Bake at 350u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
5
Spread Chocolate Frosting over peanut butter; cut into squares.

1832

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 all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1 cup butter or margarine, 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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