Best Peanut Butter Fudge Cake Recipes

TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING

Steps:

• 1. Cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely. --- Icing: In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.

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 AND HOT FUDGE PUDDING CAKE

Steps:

• In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
• Add milk, oil, and vanilla.
• Stir until smooth.
• Stir in peanut butter.
• Transfer batter to an ungreased 1 1/2 quart casserole.
• In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
• Gradually stir in the boiling water.
• Pour the mixture evenly over batter in casserole.
• Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
• Serve warm with vanilla ice cream.
• If desired, top with fudge ice-cream topping.
• Sprinkle with chopped peanuts.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

FUDGE-GLAZED CREAMY PEANUT BUTTER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 F. Spray an 8-inch cake pan (with at least 2-inch sides) with nonstick cooking spray with flour. To make the cake: In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, baking soda and salt. Add the eggs, canola oil and vanilla and whisk to combine. The mixture will be very thick - just make it as uniform as you can. Add the water, a little at a time, whisking in between each addition. Continue until you've added all of the water - the batter should be smooth and fairly thin. Transfer the batter to the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed with your fingertip. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out onto the rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, sugar and vanilla together until the mixture resembles coarse crumbs. Add the cream, beating until the filling is smooth - it will be somewhat thick, but still spreadable. You can add additional cream to adjust the consistency, if necessary. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat for 30 seconds on 50% power. Gently stir, then continue heating in 20-second intervals on 50% power, stirring in between each, until the chocolate is completely melted and the glaze is smooth. Set aside for 30-45 minutes, or until the mixture thickens enough to be spreadable. To assemble: Use a long, thin knife to cut the cake in half horizontally to make two layers. Place the bottom, cut side up, on a serving plate. Spread with the peanut butter filling, then lay the second half of the cake on top, cut side down. Spread the glaze over the top and sides of the cake. Garnish with chopped peanut butter cups.

SLOW-COOKER PEANUT BUTTER FUDGE CAKE

Steps:

• Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.
• Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.
• Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
• Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.
• Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.

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.

PEANUT BUTTER CAKE WITH FUDGE ICING

Steps:

• 1. Cake: Heat oven to 350^. Spray a 10-inch bundt pan with Bakers Joy or use oil then dust with flour.Set aside.
• 2. Place the peanut butter in your large mixer bowl, slowly add the water;beating on low until all the water has been added and the mixture is smooth. Next add the 3 eggs and beat to mix in until smooth. Now add the oil and mix to combine.
• 3. Stop the mixer and add the dry cake mix all at once, then on low beat until well blended. Then beat for 2 minutes on medium. Pour into prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean.
• 4. Remove from oven and let set in pan for 10 minutes, then invert onto serving plate. Cool completely.
• 5. Icing: Melt butter over medium heat do not burn or brown. Remove from heat. Stir in cocoa until blended. Alternately add powdered sugar and milk, beating by hand until smooth and of spreading consistency. Add more milk; if needed. Stir in vanilla. Spread on cooled cake. Garnish cake as desired.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. Mix until smooth.
• Stir in peanut butter, and pour in slow cooker.
• Mix remaining sugar, and cocca powder, and gradually stir in boiling water.
• Pour this mixture over batter in slow cooker. DO NOT STIR.
• Cover and cook on high 2-3 hours, or till toothpick inserted comes out clean.
• Serve with vanilla ice cream.

PEANUT BUTTER CHOCOLATE S'MORES FUDGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
• Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
• In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
• Pour over dry ingredients and mix well.
• Bake 25 minutes, until center bounces back when lightly touched.
• Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
• Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
• Allow frosting to set 5-10 minutes before serving.

PEANUT BUTTER FUDGE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan.
• 2. Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
• 3. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder, then stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
• 4. Remove from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
• 5. Transfer batter to prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 6. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
• 7. To make the icing, place the sifted confectioners' sugar in a large bowl. Set aside.
• 8. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
• 9. Remove from heat and pour over confectioners' sugar. Stir until smooth. Stir in vanilla.
• 10. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

PEANUT BUTTER CHOCOLATE FUDGE CAKE

Steps:

• For the cake; Preheat the oven to gas mark 4 (180°C) and grease and line 4 round cake tins
• Melt the chocolate with a bit of the butter by placing in a bowl over a saucepan of boiling water, don't let the bowl touch the water
• Cream the butter and sugar together then add the melted chocolate, cocoa powder, eggs, flour, baking powder and vanilla
• Place in the oven and bake for 20 minutes, once the cake is springy to the touch remove from the tins
• While the cakes cool, make the icing by beating together the ingredients
• Spread 1/4 of the icing on top of the first cake and place the second on top, use another 1/4 for the second and top with the third. Use the remaining icing to cover the whole cake, including sides
• Put the cake aside and make a ganache by heating the cream and stirring in the chocolate until it is smooth
• Let the ganache cool slightly so it's not too runny and then pour gently on top of the cake, ease it to the edges but let it drip down the sides without spreading
• Top with small pieces of vanilla or peanut fudge and refrigerate for at least an hour before serving

PEANUT BUTTER CHOCOLATE FUDGE CAKE

Steps:

• 1. Cake: Pour boiling water over the unsweeteend chocolate - DO NOT STIR; Set aside to cool to lukewarm.
• 2. Cream sugar and butter with an electric mixer until smooth; Beat in eggs and vanilla.
• 3. Pour water off chocolate into a measuring cup and reserve.
• 4. Blend melted chocolate into butter mixture.
• 5. Combine dry ingredients and add to butter mixture alternately with water drained from chocolate. Beat at low speed after each addition; stir in the chips.
• 6. Pour batter into a well-greased 12-cup bundt pan.
• 7. Bake in a 350 oven for 50 to 55 minutes or until cake tests done, and cool 15 minutes and remove from the pan; cool completely.
• 8. When completely cool, spoon chocolate glaze over entire cake; refrigerate until glaze is firm.
• 9. Drizzle peanut butter glaze over chocolate glaze; refrigerate until ready to serve.
• 10. Chocolate glaze: Combine butter, water, corn syrup and vanilla in a skillet; heat to boiling.
• 11. Add chocolate; cover and let stand five minutes.
• 12. Remove lid and stir mixture until smooth; stir in sugar until blended.
• 13. Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.
• 14. Peanut butter glaze: Combine all ingredients in a small bowl and blend well.

PEANUT BUTTER FUDGE CAKE

Steps:

• 1. Preheat oven to 325. Butter and flour a 9×13 cake pan and set aside 2. Beat butter and peanut butter on medium speed, until light, fluffy, and well combined. Add eggs, one at a time, beating after each. Decrease mixer speed to low, and add cake mix and water alternately, starting and ending with cake mix. Once fully mixed, spread in prepared cake pan and bake for about 25-30 minutes or until toothpick inserted in the center comes out clean. 3. Using the handle of a wooden spoon, poke holes over the surface of the cake, about an inch apart. Heat hot fudge in the microwave until pourable, and evenly pour over the surface of the cake. Let it absorb into the holes for a minute, then spread evenly and top with chopped peanut butter cups.

PEANUT BUTTER FUDGE POKE CAKE

Steps:

• Prepare the cake using the package directions. Add 1/2 cup peanut butter to the batter and mix in. Bake in a greased 9x13 baking dish at 350 degrees for 26-28 minutes, or until a toothpick comes out clean. Remove and cool 5 minutes.
• Use a wooden spoon handle and poke the top of the hot cake all over. Stir together the sweetened condensed milk and 1/4 cup peanut butter. Slowly pour the mixture into the holes in the cake. Cool completely. Warm the hot fudge slightly or until pourable but not hot. Drizzle into the holes. Refrigerate the cake for a few hours or overnight.
• Beat the marshmallow cream until creamy. Slowly add the Cool Whip and beat gently until creamy. Do not over mix. Spread over the top of the cooled cake. Sprinkle with the peanut butter cups and mini mallow bits. Store in a sealed container in the refrigerator. Cut into 24 pieces of cake.

PEANUT BUTTER FUDGE CAKE (SOUTHERN LIVING)

Steps:

• Preheat oven to 350°. Grease and flour a 9" x 13" baking pan.
• Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
• Place butter in a medium saucepan. Melt over medium heat.
• Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
• Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
• Transfer batter to prepared pan and spread evenly.
• Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
• Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
• To make the icing, place the sifted confectioners' sugar in a large bowl. Set aside.
• Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
• Remove from heat and pour over confectioners' sugar. Stir until smooth. Stir in vanilla.
• Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.