Fudge Cake with Peanut Butter Glaze

    Fudge Cake with Peanut Butter Glaze

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    It first seems like a regular chocolate cake but what a difference! Peanut butter is the magic ingredient. It is spread between the cake and the icing.

    Serves: 14 

    • 2 cups (250g) plain flour
    • 2 cups (220g) white sugar
    • 1 teaspoon bicarb soda
    • 250g butter
    • 1/2 cup unsweetened cocoa powder
    • 1 cup (250ml) buttermilk
    • 2 eggs, beaten
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (375g) creamy peanut butter
    • 125g butter
    • 1/4 cup unsweetened cocoa powder
    • 1/3 cup (90ml) buttermilk
    • 4 cups (600g) sifted icing sugar
    • 1 teaspoon vanilla essence

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Combine flour, white sugar and bicarb soda in a large mixing bowl; set aside.
    2. Melt 250g butter 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 20x30cm baking pan.
    3. Bake at 180 degrees C for 20 to 25 minutes, or until an inserted knife comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
    4. To Make icing: Combine 125g 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 icing sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate icing over peanut butter on cake. Cut into squares.

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