Pages

Wednesday, November 25, 2015

Two Of My Faves


Two of my favorite things are chocolate and peanut butter.  Together or separately ... it doesn't matter.  I found this recipe on Facebook, made a few minor changes and I made it for our Thanksgiving dinner.  I can't wait to taste it.  I would have added a picture, but I have lost my camera somewhere and I can't seem to make the pictures from my phone stay on the blog.  If any of you know the trick, please let me know.  I'll add to this post tomorrow and let you know how good the cake is.

UPDATE:  The cake was a huge, delicious hit!  It was so moist (that's what the  buttermilk does).  It is very rich so you will want to cut small pieces.  I will definitely be making this one again!!!

Peanut Butter Chocolate Fudge Cake

  Cake:


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

Preheat oven to 350°. Grease and flour a 9” x 13” baking pan or glass baking dish.  Mix flour, sugar, and baking soda together in a large bowl. Set aside.  Place butter in a large pot. Melt over medium heat.  Using a large pot makes it easier to stir.  Add in cocoa powder.  Stir to mix.  Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.  Remove the mixture from the heat and add dry ingredients to the wet mixture. Stir until smooth. Add in vanilla.  Pour batter into pan and spread out evenly.  Bake  25 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. Spread the peanut butter over the cake. If the peanut butter doesn't spread easily, put the cake with the peanut butter on it back in the (turned off) oven for 5 minutes.  Take back out of the oven and the peanut butter should spread nicely.  Allow to cool completely.
  Icing:

 1/2 cup (1 stick) unsalted butter

1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
3 3/4 - 4 cups confectioners’ sugar
1 teaspoon vanilla extract

 
To make the icing, combine butter, buttermilk, and cocoa in a saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.  Remove from heat and add in confectioners’ sugar. Stir until smooth. Stir in vanilla.  Pour icing over peanut butter and smooth out the chocolate. The cake should sit at room temperature for about 2 hours to allow the icing to set.