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Peanut Butter Meltaway Cake

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Submitted by tyricap

YIELD

servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

¼ 59
CUP ML BUTTERMILK
¼ 59
CUP ML COCOA POWDER
2 2
LARGE LARGE EGGS
beaten
1 237
CUP ML WATER
1 237
CUP ML MARGARINE
2 473
CUPS ML SUGAR
2 473
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML PEANUT BUTTER
1 15
TABLESPOON ML VEGETABLE OIL
½ 118
CUP ML MARGARINE
¼ 59
CUP ML COCOA POWDER
1 453.6
POUND G POWDERED SUGAR
6 9E+1
TABLESPOONS ML BUTTERMILK
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Mix together ¼ cup buttermilk, ¼ cup cocoa, eggs, water and 1 cup margarine.

Add in sugar, flour, baking soda and vanilla. Beat until smooth.

Grease and flour a 9×13-inch baking pan.

Bake at 350℉ (180℃) for 25 minutes.

Let cool.

Mix together the peanut butter and salad oil. Spread over cooled cake.

Refrigerate for 20 minutes. Heat ¼ cup cocoa and ½ cup margarine.

Stir until it bubbles.

Add powdered sugar, 6 tablespoons buttermilk and vanilla.

Beat until smooth and spread over cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 564g (19.9 oz)
Amount per Serving
Calories 2152 46% from fat
 % Daily Value *
Total Fat 109g 168%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 1433mg 60%
Total Carbohydrate 94g 94%
Dietary Fiber 9g 37%
Sugars g
Protein 60g
Vitamin A 64% Vitamin C 1%
Calcium 13% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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