PEANUT BUTTER FUDGE CAKE
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
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
CHOCOLATE-GLAZED FUDGE CAKE
If you think chocolate is the perfect food, this cake is for you--sultry and rich, with semisweet frosting and just a touch of hazelnuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
- Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
- Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
- Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
- Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.
Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1/16 of Recipe, Sodium 110 mg, Sugar 19 g
CHOCOLATE PEANUT BUTTER GLAZED FUDGE
Creamy festive smooth glazed fudge. You will want to cut this into small pieces. This is magic in your mouth.
Provided by Pat Duran
Categories Candies
Time 10m
Number Of Ingredients 6
Steps:
- 1. Line 8 or 9- inch square pan with parchment or waxed paper. Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat; stir in 2/3 cup of the peanut butter chips and vanilla. Spread evenly into prepared pan. Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge. Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. --- Note: You might like this too: Omit peanut butter chips and whipping cream. Proceed as above; stir in 1/2 to 1 cup chopped nuts, if desired, in place of the peanut butter chips.
CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 26m
Yield 1 11x7 pan
Number Of Ingredients 9
Steps:
- Butter an 11x7 baking pan.
- In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar.
- Add evaporated milk, light corn syrup, and margarine.
- On med hi heat, cook and stir, scraping down sides of pan, until mixture boils.
- Clip candy thermometer on pan.
- Reduce heat to med.
- Continue to cook until thermometer reads 238*.
- Stir occasionally.
- Remove from heat.
- Add vanilla and peanut butter.
- Stir well.
- Fold in nuts.
- Pour into pan.
- Let set on counter top.
- Cut into pieces.
PEANUT BUTTER FUDGE CAKE
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
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 AND HOT FUDGE PUDDING CAKE
Brownie pudding cake takes on an irresistible partner- Peanut butter. Together these flavors make this fudgy dessert a winner with kids.
Provided by MrsStacy Casas
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 397.8, Fat 15.6, SaturatedFat 3.3, Cholesterol 2.8, Sodium 156.9, Carbohydrate 58.3, Fiber 3.8, Sugar 40, Protein 10.3
SOUR CREAM CHOCOLATE CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTI
This is from a site called Barefeet In the Kitchen, a friend sent it to me and it DOES look delish! The chef says "This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this again. This just might be the best chocolate cake I have ever had. It is made in ONE bowl and cleanup for that part of this project was a breeze." She also says the flavor is intense and should be served in the thinnest slices possible. On this site, there was no time on the prep time, I estimate about 45 minutes? Also, plan ahead, times do not include the freezing/refrigeration time. Hope this is as good as it looks! PS IT IS 2 CUPS OF FLOUR, I CAN'T SEEM TO FIX THAT ERROR IN THE INGREDIENTS.
Provided by Scoutie
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:
- Preheat the oven to 350 degrees.
- Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
- Whisk together all dry ingredients in a large bowl.
- Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
- Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
- Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
- Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
- Remove from the oven and let the cake cool in the pans for 20 minutes or so.
- Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
- Frosting:.
- In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
- Add the peanut butter and beat until thoroughly blended.
- To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
- With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
- Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
- The more set the first frosting is, the better the drip effect that will be created by the final glaze.
- Glaze:.
- In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
- Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
- To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
- Remove the cake about one hour before serving and let it rest at room temperature.
Nutrition Facts : Calories 846.4, Fat 50, SaturatedFat 17.2, Cholesterol 80.8, Sodium 619.4, Carbohydrate 101.5, Fiber 3.8, Sugar 93.9, Protein 8.5
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.
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4.7/5 (30)Total Time 2 hrs 10 minsServings 1
- Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round cake pan.
- Note: This pan needs to be at least 2" tall; if you have a non-standard, shorter 8" pan, substitute a 9" round pan., To make the cake: Whisk together the dry ingredients.
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- Preheat oven to 350F. Lightly grease two 8 x 1 1/2 inch round cake pans then line the bottoms with parchment paper (cut to fit the bottoms only).
- For the cake: In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.
- In a large mixing bowl, beat together the butter, peanut butter, brown sugar, and sugar until light and creamy, about 2-3 minutes. Beat in the vanilla and eggs, one at a time, until fully incorporated (don’t be concerned if it looks curdled). Beat in the melted chocolate.
- Add the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). The batter should be thick like frosting. Carefully add in the hot coffee or water.
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5/5 (5)Category DessertCuisine AmericanEstimated Reading Time 6 mins
- In a large bowl, whisk together flour, cocoa, baking soda and salt. In a smaller bowl, whisk together milk and sour cream.
- Beat butter in the bowl of your electric mixer (fitted with the paddle attachment) until creamy, then add in sugar and beat on medium-high until fluffy, about 3-4 minutes, scraping down the sides if needed. Add in vanilla extract and beat until combined, then add in eggs one at a time, beating after each addition. Continue to scrape down sides if needed. Once combined, add in half of the flour mixer, beating on low until just combined, then add in the milk and sour cream, beating again. Finish but adding the rest of the dry ingredients, just beating until combined or even stirring with a spoon. Remove paddle attachment and fold in chocolate chips with a spatula. Pour in the greased bundt pan and bake for 45-50 minutes, or until cake is set. Do not overbake – cake will be dry! Let cool for about 30 minutes in the pan, then gently invert and let cake cool completely before covering in ganache.
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