Best 6 Peanut Butter Fudge Cake Recipes

TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING

Steps:

• 1. Cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely. --- Icing: In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

PEANUT BUTTER FUDGE CAKE

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.

PEANUT BUTTER FUDGE CAKE

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.

SLOW-COOKER PEANUT BUTTER FUDGE CAKE

Steps:

• Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.
• Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.
• Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
• Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.
• Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.

PEANUT BUTTER FUDGE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan.
• 2. Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
• 3. 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.
• 4. Remove from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
• 5. Transfer batter to prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 6. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
• 7. To make the icing, place the sifted confectioners' sugar in a large bowl. Set aside.
• 8. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
• 9. Remove from heat and pour over confectioners' sugar. Stir until smooth. Stir in vanilla.
• 10. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.