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Photo: Tina Evans Photo by: Photo: Tina Evans

Peanut Butter-Fudge Cake

Southern Living OCTOBER 1996

  • Yield: 20 to 25 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
  • Chocolate Frosting

Preparation

Combine first 3 ingredients in a large mixing 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 batter into a greased and floured 13- x 9-inch baking pan.

Bake at 350° 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.

Spread Chocolate Frosting over peanut butter; cut into squares.

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Peanut Butter-Fudge Cake recipe

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