Peanut Butter Fudge Cake
Now you know I love me some peanut butter and chocolate. And any way I can get, I have it. This cake is so rich & so delicious. Don’t forget the milk. You will definitely need it! It’s like having a BIG OLE’ peanut butter cup in your mouth.
- 1 box Betty Crocker Devil Food Cake Mix
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 4 eggs
- 1 cup sour cream
- 1 Tablespoon vanilla
- 1 ½ cups semisweet chocolate chips
- 1 (8 oz) cream cheese, soften
- 1 stick unsalted butter, soften
- 2/3 cup creamy peanut butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 Tablespoons heavy whipping cream
- 1 bag Reese’s Peanut Butter cups, chopped (optional garnish)
1. Preheat oven to 350°F. Grease and flour (on chocolate cake mixes I love to use cocoa instead of flour) two 9 inch circle cake pans.
2. Place cake mix, eggs, sour cream, buttermilk, vanilla and oil in large mixing bowl. Blend on low for 1 minute, scrape bowl, and blend on medium 2 more minutes. Batter should look thick and well combined. Lightly coat chocolate chips with flour and fold into the batter, making sure they’re well distributed. Pour batter into greased and floured pan.
3. Bake 45-50 minutes, or until cake springs back when lightly touched and cake just starts to pull away from sides of pan. Place on rack to cool for 20 minutes.
3. While cake is cooling make frosting. In medium bowl beat the peanut butter, cream cheese and unsalted butter until light and fluffy. Add vanilla, whipping cream and 1 cup of powdered sugar. Beat well and continue to add 1 cup of powdered sugar at a time mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy and it reaches your desired consistency. About 3 to 4 minutes.
4. Now for the assembly, place bottom circle on cake stand or plate. Spread top with 1 cup frosting. Add the second circle to the top. Spread the rest of frosting on sides and top of chocolate cake. Carefully garnish cake by pressing chopped peanut butter cups into frosting. Chill for a few hours, or overnight, before serving. Serve & Enjoy!
*Chef’s Tip – This cake benefits from some refrigeration due to the cream cheese & heavy whipping cream in the frosting. It helps the entire enterprise of cake while melding the layers together. Maybe an hour. Not a lot. Or forget it and just dig into the cake. Perfect slices are for when you need to appear fancy. Get over it and just eat the darn thang. Nobody really remembers how good it looked. Just how good it tasted.
Posted on September 5, 2012, in Lady Fab Cooks and tagged buttermilk, canola oil, chocolate cake mix, confectioners sugar, cream cheese, dessert, food, heavy cream, peanut butter, recipe, Reese's peanut butter cup, semi sweet chocolate chips, sour cream, sugar fairy bake shoppe, vanilla extract. Bookmark the permalink. 1 Comment.