Peanut Butter Chocolate Fudge Cake

★★★★★ 2 Reviews

Ingredients

  • 2 c
    water, boiling
  • 2 tsp
    vanilla extract
  • 3 Tbsp
    corn syrup, light
  • 2 Tbsp
    water
  • 2 oz
    butter
  • CHOCOLATE GLAZE
  • 1 c
    peanut butter chips
  • 1 c
    semi-sweet chocolate chips
  • 1 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 3 c
    flour
  • 1 tsp
    vanilla
  • 2
    eggs
  • 2/3 c
    butter, room temperature
  • 2 c
    sugar
  • 4 oz
    chocolate, unsweetened
  • 1 c
    semi-sweet chocolate chips
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How To Make

  • 1
    Cake: Pour boiling water over the unsweeteend chocolate - DO NOT STIR; Set aside to cool to lukewarm.
  • 2
    Cream sugar and butter with an electric mixer until smooth; Beat in eggs and vanilla.
  • 3
    Pour water off chocolate into a measuring cup and reserve.
  • 4
    Blend melted chocolate into butter mixture.
  • 5
    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.
  • 6
    Pour batter into a well-greased 12-cup bundt pan.
  • 7
    Bake in a 350 oven for 50 to 55 minutes or until cake tests done, and cool 15 minutes and remove from the pan; cool completely.
  • 8
    When completely cool, spoon chocolate glaze over entire cake; refrigerate until glaze is firm.
  • 9
    Drizzle peanut butter glaze over chocolate glaze; refrigerate until ready to serve.
  • 10
    Chocolate glaze: Combine butter, water, corn syrup and vanilla in a skillet; heat to boiling.
  • 11
    Add chocolate; cover and let stand five minutes.
  • 12
    Remove lid and stir mixture until smooth; stir in sugar until blended.
  • 13
    Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.
  • 14
    Peanut butter glaze: Combine all ingredients in a small bowl and blend well.

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