Sunday, October 12, 2014

Peanut Butter Fudge Cake

Peanut Butter Fudge Cake - made October 3, 2014, recipe adapted from The Spiffy Cookie
I made this to bring to my friends' Bryan and Cheryl's birthday party for their one-year-old daughter. That would be the aforementioned Lemon Bar Bryan but I may have to rename him Peanut Butter Bryan as it turns out that's one of his favorite flavors. Cheryl, on the other hand, is probably my kindred spirit since she's a chocoholic. To pander to them both, I found this peanut butter fudge cake recipe from The Spiffy Cookie to combine both worlds in one cake.
I modified the recipe directions though as the original recipe called for adding eggs to the melted butter and cocoa mixture. I was concerned that would risk the eggs cooking from the heat before they could be incorporated into the rest of the liquid mixture. Then you'd end up with bits of scrambled eggs in your cake. Instead, I changed it so that you beat the eggs into the dry ingredients then temper the hot liquid into it gradually until they're just combined. No scrambled eggs that way.
I think this cake was decent. I confess I'm not entirely sure because I didn't eat a whole piece. I ate something akin to a sliver to make sure it was okay before I gave it away. The texture of the cake itself was nice and fudgy. The peanut butter layer that melted into the top of the warm cake then was covered by the fudge icing makes this a great peanut butter and chocolate combination. If you're a big peanut butter lover, be generous with that layer as it will get sandwiched between the two chocolates. You can also sprinkle chopped up peanut butter cups on top of the frosting for some extra punch.
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
2 large eggs, lightly beaten
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
1 teaspoon vanilla extract
16 ounces or 1 1/2 cups creamy peanut butter

1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners' sugar, sifted
1 teaspoon vanilla extract
  1. Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
  2. Whisk together flour, sugar, and baking soda in a large bowl. Beat in eggs. Set aside. 
  3. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water and buttermilk. Continue cooking over medium heat, stirring constantly, until the mixture boils. 
  4. Remove the mixture from the heat and temper into the flour-sugar-egg mixture. Stir until smooth. Stir in vanilla. 
  5. Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean. 
  6. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely. 
  7. To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla. 
  8.  Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

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