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Peanut Butter-Fudge Cake

Peanut Butter-Fudge Cake

Southern Living MARCH 2001

  • Yield: 24 servings

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 cup butter or margarine
  • 1 cup water
  • 1/4 cup cocoa
  • Fudge Frosting

Preparation

Combine first 4 ingredients in a large bowl; stir in creamy peanut butter, buttermilk and beaten eggs.

Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat.

Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15- x 10-inch jellyroll pan.

Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake.

Garnish with miniature peanut butter cup candies, halved, if desired.

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Peanut Butter-Fudge Cake recipe

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