Creamy Peanut Butter Fudge Cake

Name: Creamy Peanut Butter Fudge Cake
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters butter or margarine, softened; 510 grams creamy peanut butter; 5 larges eggs; 237 milliliters milk; 710 milliliters self-rising flour; 227 grams sour cream; 1 liters sugar, divided; 1 teaspoon vanilla extract; 355 milliliters water

Creamy Peanut Butter Fudge Cake is a vegetarian recipe with 16 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 33g of fat, and a total of 721 calories. Head to the store and pick up sugar, self-rising flour, milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 54 minutes.

Instructions

Coat 3 (8-inch) round cakepans with cooking spray. Line pans with wax paper. Coat wax paper with cooking spray. Set pans aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Wax Paper

Beat butter at medium speed with an electric mixer until creamy; gradually add 3 cups sugar, beating well.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add sour cream; beat until light and creamy.

Ingredients you will need

Sour Cream

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

Add flour alternately with milk, beginning and ending with flour. Beat mixture at low speed until blended after each addition. Stir in vanilla.

Ingredients you will need

Vanilla

All Purpose Flour

Milk

Pour batter into prepared pans.

Bake at 350 for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Equipment you will use

Oven

When cake layers are completely cool, place peanut butter in a large mixing bowl.

Ingredients you will need

Peanut Butter

Equipment you will use

Mixing Bowl

Place 1 cake layer on a cake plate.

Bring remaining 3 cups sugar and 1 1/2 cups water to a boil over medium heat in a heavy 2-quart saucepan, stirring gently until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, until a candy thermometer registers 234 (soft ball stage).

Ingredients you will need

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Pastry Brush

Sauce Pan

Frying Pan

Pour over peanut butter, and beat with a wooden spoon until blended and mixture thickens just slightly.

Ingredients you will need

Peanut Butter

Equipment you will use

Wooden Spoon

Immediately pour about 1 cup frosting over cake layer, spreading almost to edges. Quickly repeat procedure with second and third layers of cake and frosting. Quickly frost sides of cake with remaining frosting.

Ingredients you will need

Frosting

Let cake stand at least until frosting is firm before cutting. (Cake will remain warm inside for about 2 hours.

Ingredients you will need

Frosting

Tips: Work rapidly to frost cake. Frosting will harden quickly. Use a long thin spatula dipped in hot water to help spread frosting when it begins to become firm. An electric knife works best to cut the cake if serving while still warm.

Ingredients you will need

Frosting

Spread

Water

Equipment you will use

Spatula