Peanut Butter Meltaway Cake Recipe

Name: Peanut Butter Meltaway Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine; 1/4 c. cocoa; 1 c. water; 2 eggs; 1/2 c. buttermilk; 2 c. flour; 2 c. sugar; 1 tsp. baking soda; 1 tsp. vanilla; 3/4 c. peanut butter; 3/4 Tbsp. cooking oil; 1/2 c. margarine; 1/4 c. cocoa; 1 lb. 10x sugar; 6 Tbsp. buttermilk; 1 tsp. vanilla

Servings: persons

1 c. margarine
1/4 c. cocoa
1 c. water
2 eggs
1/2 c. buttermilk
2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
3/4 c. peanut butter
3/4 Tbsp. cooking oil
1/2 c. margarine
1/4 c. cocoa
1 lb. 10x sugar
6 Tbsp. buttermilk
1 tsp. vanilla

1
Combine the first 5 ingredients in a saucepan and stir over low heat.
2
Remove from heat and stir in flour, sugar, soda and 1 teaspoon vanilla.
3
Beat until smooth.
4
Pour into a greased 9 x 13-inch pan.
5
Bake at 350u00b0 for 30 minutes.
6
Let cool.
7
Mix peanut butter and cooking oil.
8
Spread over cake and refrigerate for 20 minutes.
9
Heat 1/2 cup oleo and 1/4 cup cocoa until it bubbles. Add 10x sugar, buttermilk and 1 teaspoon vanilla.
10
Spread over peanut butter mixture and cool.

2142

kcal

Calories

Fat

352

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 16 ingredients. The key ingredients include: 1 c. margarine, 1/4 c. cocoa, 1 c. water, 2 eggs, and more.

Yes, Peanut Butter Meltaway 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 Meltaway Cake

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