Peanut Butter Fudge Cake


I’ve been holding on to the recipe for months both waiting for the right occasion and fearful it was too fussy. I ended up making it for a picnic for foreign exchange students, all of whom have developed a fondness for american peanut butter. I normally am a horrible baker and forget anything with frosting. But this worked perfectly. I got two cheap sheet pans from Joanne’s and cut each sheet in half. Also used cake flour. The result was showy and delicious. And I loved the title since we live in ohio!

This cake was absolutely amazing! I brought it into my class and everyone loved it. I got so many compliments on it and a bunch of kids from one of the older grades in my very small high school came and got. Everyone loved it! I even substituted Splenda to make it healthier and it was still great. I will definitely make this again.

loved the cake, but I had the same problem as Pat M – the peanut butter filling totally oozed all over the place and the cake collapsed. I tried it again without adding as much liquid to the filling (I had to put in in a baggie and pipe it on, it wasn’t really spreadable) and with only two layers, and then it was quite a hit.

This cake was a hit! I usually find frostings too sweet, so what I did was make 2 layers instead of 4 in a round cake pan, I halved the peanut butter filling and I used half of the peanut butter on top. I skipped the chocolate frosting. For me, this gave me the perfect ratio of rich chocolate cake to sweet filling. This cake disappeared very quickly in my house!

I have been making this cake since 1996 when I first saw it in Southern Living. It is wonderful. There is no way that anyone in their right mind will be able to turn this down! Especially with a cold glass of milk!


LOVE this cake! The chocolate cake is moist and rich. The filling is to die for and pairs nicely with the bittersweet ganache topping. Living in Texas where it is hot and humid, I think i will have to freeze the layers first, put a layer of filling, refrigerate, then repeat for each layer. The filling just doesn’t like hot humid weather!

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Made this recipe for a birthday celebration and it was delicious. I used round layers pans and found the fudge cake layers were moist and a nice balance to the peanut butter filling. I made additional ganache (1 1/2 x the original recipe) so that I could partially cover the sides of the cake. I then topped the cake with mini Reese’s p/b cups–halves of the cups around the top edge of the cake and chopped pieces in the center. Looked really special and was an easy and fun way to decorate the cake.


For the cake:

* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 cup unsalted butter
* 1/4 cup unsweetened cocoa powder
* 1 cup water
* 1/2 cup buttermilk
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 16 ounces (about 1 & 1/2 cups) creamy peanut butter

For the icing:

* 1/2 cup unsalted butter
* 1/3 cup buttermilk
* 1/4 cup unsweetened cocoa powder
* 16 ounces confectioners’ sugar, sifted
* 1 teaspoon vanilla extract

How to Make It:

* 1 _ Preheat oven to 350°. Grease and flour a 9” x 13” 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.
* 4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
* 5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
* 6 _ Transfer batter to prepared pan and spread evenly.
* 7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
* 8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
* 9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
* 10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
* 11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
* 12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

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