Peanut Butter Fudge Cake - Kraft Recipes Top
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Peanut Butter Fudge Cake

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Make It

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  • In a medium mixing bowl, mix with a wire whisk sugar, flour and baking soda. Set aside.
  • In a saucepan bring to a boil and stirring frequently, 2 sticks margarine, 2 squares semi-sweet chocolate, water, and 1/2 cup buttermilk. Add this to sugar and flour mixture. Beat with a wire whisk. Add 2 beaten eggs and mix.
  • Pour into 9x13 pan and bake at 300°F for 30 to 45 minutes, until knife inserted in center of cake comes out clean. Let cool. If you use a metal pan, invert cake into plastic oblong container first. If you use glass, you can leave it in the pan.
  • Spread a layer of peanut butter on top of cooled cake. In the saucepan bring to a boil, 1 stick of margarine, 2 squares Baker's Semi-Sweet Chocolate, and 6 Tbsp. buttermilk. Pour into 1 lb. powdered sugar and blend until smooth with wire whisk. Pour on top of cake and cool. Cut into small slices and serve.

Special Equipment Needed


Really easy and always a hit.

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