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Peanut Butter: Peanut Butter Chocolate Fudge Cake

Source of Recipe

unknown


List of Ingredients

2 cups Water boiling
4 ounces Chocolate unsweetened
2 cups Sugar
2/3 cup Butter room temp
2 Eggs
1 teaspoon Vanilla
3 cups Flour
1 1/2 teaspoons Baking soda
1 teaspoon Baking powder
1 cup Chocolate chips semi-sweet
1 cup Peanut-butter flavored chips

-----CHOCOLATE GLAZE-----
2 ounces Butter
2 tablespoons Water
3 tablespoons Karo light
2 teaspoons Vanilla
1 cup Chocolate chips semi-sweet
1/4 cup Sugar, confectioners sifted

-----PEANUT BUTTER GLAZE-----
3/4 cup Sugar, confectioners sifted
2 tablespoons Peanut butter
2 tablespoons Whipping cream


Recipe

CAKE: Pour boiling water over the unsweetened chocolate. DO NOT STIR. Set aside to cool to lukewarm. Cream sugar and butter with an electric mixer until smooth. Beat in eggs and vanilla. Pour water off chocolate into a measuring cup and reserve. Blend melted chocolate into butter mixture. Combine dry ingredients and add to butter mix alternately with water drained from chocolate. Beat at low speed after each addition. Stir in the chips.

Pour batter into a well-greased 12-cup bundt pan. Bake in a 350ºF oven for 50 to 55 minutes or until cake tests done. Cool 15 minutes and remove from the pan. Cool completely. When completely cool, spoon chocolate glaze over entire cake. Chill until glaze is firm. Drizzle peanut butter glaze over chocolate glaze. Refrigerate until ready to serve.

GLAZE: Combine butter, water, corn syrup, and vanilla in a skillet. Heat to boiling. Add chocolate. Cover and let stand five minutes. Remove lid and stir mixture until smooth. Stir in sugar until blended. Chill ten minutes or until glaze is of spreading consistency before spooning over the cake. Peanut butter glaze: Combine all ingredients in a small bowl and blend well.