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Peanut Butter Fudge Cake

Peanut Butter Fudge Cake

MARBALET

MARBALET

Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 87.1g
  • 28%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
  2. Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
  4. To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lperejma
65

lperejma

4/9/2006

Excellent cake! It is very rich though, so eat in small portions. I found it was easiest to microwave the peanut butter for 30 seconds and then pour in on.

Miss Josey
53

Miss Josey

12/18/2007

This cake caused arguments in my house. "What do you mean you ate the last piece!?" arguments. It was absolutely dense, rich, and delicious. I did make a few changes. I didn't spread the peanut butter layer alone; I was mixing the icing when we got a call and had to leave the house quickly, when we returned, the icing had hardened in the mixer, so I added the peanut butter directly to it and some light cream to bring it to the right consistency and voila! I will definitely make this cake many, many times, especially when I eat the last piece! Try this, you won't be disappointed.

What a Dish!
45

What a Dish!

8/31/2005

Very rich and yummy cake! I love peanut butter and chocolate. I've never made a cake where you first cook the butter, cocoa and eggs together on the stove so that was interesting. When I was cooking the frosting mixture, at the last minute the butter separated out and looked gross and greasy, but mixed fine with the powdered sugar. The chocolate frosting is my favorite part! I used Adam's natural peanut butter, which seemed to go well because the rest of the cake is so sweet. I used a whole 16 oz. jar! I also used a 16 oz. bag of powdered sugar for the frosting. A good use of my buttermilk that was really needing to be used! Try this recipe, it's yummy!

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