Chocolate Peanut Butter Fudge Cake

My oh my oh my. This cake is amazing. I made it for my sister in law's birthday and it was a HUGE hit! A rich chocolate cake is topped with peanut butter and then covered in chocolate fudge icing. You can cut the pieces small because IT IS RICH! And SO delicious. Days later family members were asking me where the leftovers were...If you have a birthday in your family coming up, or if you just want to celebrate a day that ends in 'y', you should make this cake!

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 a greased 9x13 pan and spread evenly.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on wire rack for 30 minutes. Heat the peanut butter in the microwave on 50% power for 30 seconds. Stir until smooth, then pour

and carefully spread the peanut butter over the cake. Refrigerate for at least 30 minutes.

For the icing, combine butter, buttermilk,

and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Place powdered sugar in a large bowl. Remove the chocolate mixture from the heat and pour over powdered sugar.

Stir until smooth. Stir in vanilla.

Spread icing over peanut butter.

Refrigerate for at least an hour to let the icing set.

One year ago: Fudge Brownies with Cookie Butter Frosting
Two years ago: White Chocolate and Macadamia Blondies
Three years ago: Oatmeal Blackberry Muffins
Four years ago: Rosemary Roasted New Potatoes
Five years ago: Caramel Chocolate Bars

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Chocolate Peanut Butter Fudge Cake

Cake:
2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup butter
1/4 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
1 1/2 cups creamy peanut butter

Icing:
1/2 cup butter
1/3 cup buttermilk
1/4 cup cocoa powder
3 cups powdered sugar
1 tsp. vanilla


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 a greased 9x13 pan and spread evenly.

Bake at 350 for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on wire rack for 30 minutes. Heat the peanut butter in the microwave on 50% power for 30 seconds. Stir until smooth, then pour and carefully spread the peanut butter over the cake. Refrigerate for at least 30 minutes.

For the icing, combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Place powdered sugar in a large bowl. Remove the chocolate mixture from the heat and pour over powdered sugar. Stir until smooth. Stir in vanilla.

Spread icing over peanut butter. Refrigerate for at least an hour to let the icing set. Serves 24.

Recipe Source: The Spiffy Cook