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Peanut Butter Fudge Cake
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Peanut Butter Fudge Cake

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups sugar
2 cups all purpose flour
1 teaspoon baking soda
3 sticks margarine, divided
4 squares Baker's Semi-Sweet Chocolate, divided
1 cup water
1/2 cup + 6 Tbsp. buttermilk (I use powdered buttermilk), divided
2 eggs
cup 1 to 1 1/2 creamy peanut butter
1 pound powdered sugar
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Let's Make It
1
In a medium mixing bowl, mix with a wire whisk sugar, flour and baking soda. Set aside.
2
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.
3
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.
4
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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