Peanut Butter Fudge Cake

By [e-mail]

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 cup unsalted butter - Melted
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 16 ounces (about 1 & 1/2 cups) creamy peanut butter
• Icing
• 1/2 cup unsalted butter
• 1/3 cup buttermilk
• 1/4 cup unsweetened cocoa powder
• 16 ounces confectioners’ sugar, sifted
• 1 teaspoon vanilla extract

Details

Servings 1
Preparation time 40mins
Cooking time 75mins
Adapted from cookin-at-home.com

Preparation

Step 1

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 melted butter in a medium bowl. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs.

Add liquid mixture flour mixture. Stir until smooth. Stir in vanilla.

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.