Best Peanut Butter Fudge Cake Southern Living Recipes

PEANUT BUTTER FUDGE CAKE

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.

PEANUT BUTTER CAKE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
• Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
• Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
• Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.

PEANUT BUTTER FUDGE CAKE

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.