Peanut Butter Fudge Cake
Source of Recipe
Southern Living Oct/96
List of Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 cups sugar
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
CHOCOLATE FROSTING
1/2 cup butter or margarine
1/4 cup cocoa
1/3 cup buttermilk
1 16 oz pkg powdered sugar, sifted
1 teaspoon vanilla extract
Recipe
Combine flour, baking soda and sugar in a large bowl; set aside.
Melt butter in a heavy saucepan; stir in cocoa. Add water, buttermilk and
eggs, stirring well.
Cook over medium-heat, stirring constantly, until mixture boils. Remove from
heat; add to flour mixture, stirring until smooth. Stir in vanilla.
Pour mixture into a greased and floured 13-x-9-x-2-inch cake pan.
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted
in the center comes out clean. Cool 10 minutes on a wire rack.
Carefully spread peanut butler over WARM cake. Cool completely.
FROSTING: Bring butter, cocoa, and buttermilk to a boil in a small
saucepan over medium heat, stirring constantly. Pour hot mixture over
powdered sugar in a bowl, stirring until smooth. Stir in vanilla.
Spread frosting over peanut butter layer of completely cooled cake; cut into
squares.
NOTE:
Frosting recipe made a lot of frosting, especially if you just frost the top of the cake. Yummy and rich; cut small pieces.
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