See more
Peanut Butter-Fudge Cake

Peanut Butter-Fudge Cake

Southern Living MARCH 2001

  • Yield: 24 servings


  • 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


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.


Go to full version of

Peanut Butter-Fudge Cake recipe