Posted by: Jonjon | May 20, 2009

Cake – Peanut Butter Fudge Cake 8/10 for the crust, but inside was too fudgy and rich, nice combination of peanut butter topping though, the icing was




Cake – Peanut Butter Fudge Cake 8/10 for the crust, but inside was too fudgy and rich, nice combination of peanut butter topping though, the icing was too rich and overpowering

http://allrecipes.com/Recipe/Peanut-Butter-Fudge-Cake/Detail.aspx


62% white sugar, 1.6% baking soda, 92% butter, 6.2% cocoa powder, 96% butter milk, 40% eggs, vanilla extract, peanut butter for topping. Frosting = 15% butter, 2% cocoa powder, 7% butter milk, 69% confectioner’s sugar, 0.8% vanilla extract

INGREDIENTS (Nutrition)

* 2/3 cup and 2 teaspoons all-purpose flour 90g
* 2/3 cup and 2 teaspoons white sugar 145g
* 1/4 teaspoon baking soda 2g
* 1/3 cup and 1 teaspoon butter 80g
* 2 tablespoons and 2-1/2 teaspoons unsweetened cocoa powder 15g
* 1/3 cup and 1 teaspoon buttermilk 85ml
* 3/4 eggs, beaten 41g
* 1/4 teaspoon vanilla extract 2ml
* 1/2 cup and 2 teaspoons creamy peanut butter 140g
* 2 tablespoons and 2-1/2 teaspoons butter 40g
* 1 tablespoon and 1-1/4 teaspoons unsweetened cocoa powder 8g
* 1 tablespoon and 2-3/4 teaspoons buttermilk 30ml
* 1-1/3 cups and 2 tablespoons sifted confectioners’ sugar 180g
* 1/4 teaspoon vanilla extract 2ml

DIRECTIONS
1. Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
2. Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
4. To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners’ sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Conclusion
The crust was nice, I baked it for 15minutes more because I used a different sized baking tray. The cake was too rich, oily, and buttery. I liked the crust, and the way the peanut butter worked with the chocolate cake. However, the topping was too oily really, full of butter. Unnecessary.

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