Recipe: Peanut Butter Fudge Cake with Fudge Icing

PEANUT BUTTER FUDGE CAKE

FOR THE CAKE:
1 cup butter or margarine (2 sticks)
1 cup water
1/2 cup buttermilk
1/4 cup unsweetened cocoa powder
2 eggs, lightly beaten
2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
FOR THE PEANUT BUTTER TOPPING:
1 1/2 cups peanut butter (creamy or crunchy)
1 1/2 tbsp. oil
Fudge Icing (recipe follows)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan.

In a saucepan, combine margarine, water, buttermilk, cocoa powder, and eggs. Stir constantly over low heat until mixture bubbles. (Another version of this recipe says to cool this mixture completely before proceeding with the recipe.)

In a bowl, mix together sugar, flour and baking soda. Pour hot mixture over flour mixture and beat until creamy; add vanilla. Spread mixture into prepared pan.

Bake at 350 degrees F for 25 minutes or until tests done. Cool cake in pan.

TO MAKE THE PEANUT BUTTER TOPPING:
While cake is cooling, mix peanut butter and oil. (Another version of this recipe adds 1/4 cup sugar to this peanut butter mixture.)

Spread topping evenly over top of cooled cake in pan. Frost with Fudge Icing. (Another version of this recipe cools the cake with the peanut butter layer for 1/2 hour in the refrigerator before spreading on the Fudge Icing.)

FUDGE ICING
(Another version of this cake uses 1 (8 oz) Hershey chocolate bar, melted to spread over peanut butter layer instead of the Fudge Icing.)

1/2 cup butter or margarine (1 stick)
1/4 cup unsweetened cocoa powder
6 tbsp. buttermilk
1 (1 lb.) box powdered sugar
1 tsp. vanilla

Combine and heat together the margarine, cocoa powder, and buttermilk. Put box of sugar in a large bowl, and stir in the hot mixture; beat until smooth. Stir in vanilla. Spread the icing on top of peanut butter layer.

Source: Cookbook USA

Hi Terrie,

There are few versions of this recipe, all with basically the same ingredients. I hope this is what you're looking for.

Happy Baking!

Betsy