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Peanut Butter Fudge Cake Recipe

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This recipe for Peanut Butter Fudge Cake, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynnie Lawrence
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 cup butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, well beaten
2 cups sugar
2 cups unsifted all-purpose flour
1 tsp baking soda
1 tsp vanilla


TOPPING:
1 1/2 T peanut oil
1 1/2 cups creamy peanut butter



FROSTING:
1/2 cup butter or margarine
1/4 cup cocoa
6 T buttermilk
1 lb powdered sugar
1 tsp vanilla

Directions:
Directions:
CAKE: preheat oven to 350. In a saucepan, combine butter, cocoa, water, buttermilk and eggs. Stir constantly over low heat until mixture bubbles. In a large bowl, mix sugar, flour and baking soda. Stir hot mixture into dry ingredients. Beat until smooth. Stir in vanilla. Spread mixture evenly into a greased and floured 9X13 baking pan. Bake for 25 minutes or until puffed and firm to the touch in the center. Cool cake in pan.

TOPPING: in a bowl, mix peanut butter and peanut oil until smooth. Spread evenly over cooled cake.

FROSTING: in a saucepan, heat butter, cocoa and buttermilk until bubbly. Place powdered sugar in a large bowl. Beat in hot mixture. Beat until smooth. Stir in vanilla. Spread mixture evenly over peanut topping.

 

 

 

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