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Recipe Summary

Yield:
24 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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