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Peanut Butter Fudge Cake
SUBMITTED BY:
MARBALET
PHOTO BY:
What a Dish!
"Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting."
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
Original recipe yield 1 - 13 x 9 inch sheet cake
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 cup butter
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 18, 2007 by
Miss Josey
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Miss Josey
Dec. 18, 2007
This cake caused arguments in my house. "What do you mean you ate the last piece!?" arguments. It was absolutely dense, rich, and delicious. I did make a few changes. I didn't spread the peanut butter layer alone; I was mixing the icing when we got a call and had to leave the house quickly, when we returned, the icing had hardened in the mixer, so I added the peanut butter directly to it and some light cream to bring it to the right consistency and voila! I will definitely make this cake many, many times, especially when I eat the last piece! Try this, you won't be disappointed.
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8 users found this review helpful
This cake caused arguments in my house. "What do you mean you ate the last piece!?"...
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Reviewed on Apr. 9, 2006 by lperejma
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lperejma
Apr. 9, 2006
Excellent cake! It is very rich though, so eat in small portions. I found it was easiest to microwave the peanut butter for 30 seconds and then pour in on.
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6 users found this review helpful
Excellent cake! It is very rich though, so eat in small portions. I found it was easiest to...
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Reviewed on Aug. 31, 2005 by
What a Dish!
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What a Dish!
Aug. 31, 2005
Very rich and yummy cake! I love peanut butter and chocolate. I've never made a cake where you first cook the butter, cocoa and eggs together on the stove so that was interesting. When I was cooking the frosting mixture, at the last minute the butter separated out and looked gross and greasy, but mixed fine with the powdered sugar. The chocolate frosting is my favorite part! I used Adam's natural peanut butter, which seemed to go well because the rest of the cake is so sweet. I used a whole 16 oz. jar! I also used a 16 oz. bag of powdered sugar for the frosting. A good use of my buttermilk that was really needing to be used! Try this recipe, it's yummy!
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6 users found this review helpful
Very rich and yummy cake! I love peanut butter and chocolate. I've never made a cake where...
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Reviewed on Jun. 5, 2007 by Taryn
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Taryn
Jun. 5, 2007
This recipe was not nearly as wonderful as I thought this would be based other's recipes. My husband thought is was *okay*, but I could have saved a lot of time by making a chocolate cake the "normal" way without all the hoopla this recipe puts you through, open up a can of fudge frosting and mix in some peanut butter and I think I would have gotten much better results. Would not make this cake again.
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4 users found this review helpful
This recipe was not nearly as wonderful as I thought this would be based other's recipes. My...
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Reviewed on Nov. 13, 2004 by
COOTIESMOM
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COOTIESMOM
Nov. 13, 2004
This is the best cake ever! I have made a recipe identical to this for years! If you add like 1/4 cup of peanut oil to the peanut butter it makes it easier to spread. This is a moist, dense cake that freezes well. You will not be disappointed with this recipe!
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4 users found this review helpful
This is the best cake ever! I have made a recipe identical to this for years! If you add...
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Reviewed on Apr. 11, 2005 by
lovetocook
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lovetocook
Apr. 11, 2005
This is a very good chocolate cake. It is more like a sheet cake, and very moist. It is so good with the peanut butter. I added milk chocolate and peanut butter chips to the batter and it was great. I took this to a group get together and everyone loved it. I will make it again for sure!
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3 users found this review helpful
This is a very good chocolate cake. It is more like a sheet cake, and very moist. It is so...
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Reviewed on Feb. 19, 2006 by EASYLYVIN
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EASYLYVIN
Feb. 19, 2006
This was OK. I really was expecting this to be spectacular from the other reviews I had read. My husband and I thought the frosting was WAY too sweet. Kids liked it, though. There are much better recipes out there for the peanut buttery or fudgey that you crave. Sorry, I won't bother with this recipe again.
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2 users found this review helpful
This was OK. I really was expecting this to be spectacular from the other reviews I had read....
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Reviewed on Oct. 24, 2005 by
BunnyGirl
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BunnyGirl
Oct. 24, 2005
I made this for a friend's birthday and it was a big hit. The peanut butter layer is what makes this cake, and no one could figure out what made it so great. Also mixing the peanut butter with a tablespoon of vegitable oil before spreading on the cake makes all the difference!
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2 users found this review helpful
I made this for a friend's birthday and it was a big hit. The peanut butter layer is what...
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Reviewed on May 10, 2005 by
DANAJ900
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DANAJ900
May 10, 2005
I made this for my mom on Mother's Day. It was wonderful and my mom and grandmother both said it was the best cake they'd ever tasted. I tried to make this into a layer cake, but the icing is so thick and rich, I think it would do better in a 9x13 inch pan.
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2 users found this review helpful
I made this for my mom on Mother's Day. It was wonderful and my mom and grandmother both said...
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Reviewed on Mar. 29, 2005 by KAELLI11
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KAELLI11
Mar. 29, 2005
Such a moist cake, and I even used egg whites! I also didn't have butter milk so used skim and it still turned out great. Everyone that tried it, LOVED IT!
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2 users found this review helpful
Such a moist cake, and I even used egg whites! I also didn't have butter milk so used skim and...
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