Peanut Butter Chocolate Fudge Cake
Yield
8 servingsPrep
30 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
boiling |
|
| 4 | ounces |
unsweetened chocolate
|
|
| 2 | cups |
sugar
|
|
| ⅔ | cup |
butter
room temperature |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
peanut butter chips
|
*
|
| Chocolate glaze | |||
| 2 | ounces |
butter
|
|
| 2 | tablespoons |
water
|
|
| 3 | tablespoons |
corn syrup, white (karo)
light |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| ¼ | each |
powdered sugar
sifted |
*
|
| Peanut butter glaze | |||
| ¾ | each |
powdered sugar
sifted |
*
|
| 2 | tablespoons |
peanut butter
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
boiling |
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 473 | ml |
sugar
|
|
| 158 | ml |
butter
room temperature |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
peanut butter chips
|
*
|
| Chocolate glaze | |||
| 57.8 | ml/g |
butter
|
|
| 3E+1 | ml |
water
|
|
| 45 | ml |
corn syrup, white (karo)
light |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 0.3 | each |
powdered sugar
sifted |
*
|
| Peanut butter glaze | |||
| 0.8 | each |
powdered sugar
sifted |
*
|
| 3E+1 | ml |
peanut butter
|
|
| 3E+1 | ml |
heavy whipping cream
|
|
Directions
Cake: Pour boiling water over the unsweeteend chocolate.
Do not stir.
Set aside to cool to lukewarm.
Cream sugar and butter with an electric mixer until smooth.
Beat in eggs and vanilla.
Pour water off chocolate into a measuring cup and reserve.
Blend melted chocolate into butter mixture.
Combine dry ingredients and add to butter mixture alternately with water drained from chocolate.
Beat at low speed after each addition.
Stir in the chips.
Pour batter into a well-greased 12-cup bundt pan.
Bake in a 350℉ (180℃) F oven for 50 to 55 minutes or until cake tests done.
Cool 15 minutes and remove from the pan.
Cool completely.
When completely cool, spoon chocolate glaze over entire cake.
Refrigerate until glaze is firm.
Drizzle peanut butter glaze over chocolate glaze.
Refrigerate until ready to serve.
Chocolate glaze: Combine butter, water, corn syrup, and vanilla in a skillet.
Heat to boiling. Add chocolate.
Cover and let stand five minutes.
Remove lid and stir mixture until smooth.
Stir in sugar until blended.
Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.
Peanut butter glaze: Combine all ingredients in a small bowl and blend well.
