Best Peanut Butter Chocolate Smores Fudge Cake Recipes

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PEANUT BUTTER FUDGE CAKE



Peanut Butter Fudge Cake image

A decadent chocolate/peanut butter cake like none you have ever had before. My old buddy Bob from Austin Texas shared this recipe with me many moons ago!

Provided by SharleneW

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup butter or 1 cup margarine
1/2 cup cocoa
2 cups sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup water
1/2 cup buttermilk or 1/2 cup sour milk
2 eggs
1 teaspoon vanilla extract
12 ounces peanut butter (smooth or chunky)
1 1/2 tablespoons oil
1/2 cup butter or 1/2 cup margarine
1/4 cup cocoa
1 lb confectioners' sugar
6 tablespoons buttermilk
2 tablespoons vanilla extract

Steps:

  • Melt butter in small saucepan.
  • Add cocoa powder and stir until smooth.
  • Stir dry ingredients together in large bowl.
  • In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip.
  • Pour egg mixture over dry ingredients; mix together until blended.
  • Add hot cocoa mixture and beat at medium speed for 2 minutes.
  • Pour into greased and floured 13 x 9-inch cake pan.
  • Bake in preheated 350 degree oven for 25 minutes or until done.
  • Cool thoroughly.
  • Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl.
  • When cake is thoroughly cool, spread over cake.
  • Frosting: Put sugar and vanilla in medium mixing bowl.
  • Melt butter in small saucepan.
  • Add cocoa powder; stir until smooth.
  • Add milk and heat over low heat until hot (just as it starts to bubble).
  • Pour hot mixture over sugar and beat until smooth.
  • Spread over peanut butter layer.
  • Let cake sit for at least an hour before serving so frosting has time to firm up.

PEANUT BUTTER FUDGE CAKE



Peanut Butter Fudge Cake image

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

Provided by MARBALET

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 14

Number Of Ingredients 14

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 cup butter
½ cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 ½ cups creamy peanut butter
½ cup butter
¼ cup unsweetened cocoa powder
⅓ cup buttermilk
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 87.1 g, Cholesterol 79.8 mg, Fat 35.4 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 16.2 g, Sodium 393.1 mg, Sugar 67.6 g

S'MORES FUDGE



S'mores Fudge image

Whipped this up for a birthday present and it was too excellent not to share! This is an excellent treat for your next holiday party or backyard barbecue! The amount of graham crackers and marshmallows used is based on personal preference. Feel free to experiment using more or less!

Provided by Melissa K.

Categories     Desserts     Chocolate Dessert Recipes

Time 3h20m

Yield 30

Number Of Ingredients 6

8 graham crackers, crushed
1 pound semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup unsalted butter
2 tablespoons vanilla extract
1 (10.5 ounce) package miniature marshmallows

Steps:

  • Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
  • Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
  • Refrigerate until solid, 3 hours to overnight.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 27.8 g, Cholesterol 8.5 mg, Fat 7.6 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 64.2 mg, Sugar 22.3 g

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