Peanut Butter Chocolate Fudge Cake (Sam Waring)
Butter, room temp
Peanut butter chips
Chocolate Glaze: 2 oz butter 2 Tbsp water 3 Tbsp light Karo 2 tsp
vanilla 1 c chocolate chips 1/4 c powdered sugar, sifted
Peanut Butter Glaze: 3/4 c powdered sugar, sifted 2 Tbsp peanut
butter 2 Tbsp whipping cream
Cake: Pour boiling water over the unsweeteend chocolate. DO NOT
STIR. Set aside to cool to lukewarm.
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan well. Cream
sugar and butter with an electric mixer until smooth. Beat in eggs
and vanilla. Pour water off chocolate into a measuring cup and
reserve. Blend melted chocolated into butter mixture. Combine flour,
soda, and baking powder and add to butter mixture alternately with
water drained from chocolate. Beat at low speed after each addition.
Stir in the chips. Pour into pan and bake 50 to 55 minutes, until
cake tests done. Cool 15 minutes and remove from the pan. Cool
Chocolate glaze: When cake is completely cool, make chocolate glaze
by combining butter, water, corn syrup, and vanilla in a skillet.
Heat to boiling. Add chocolate. Cover and let stand five minutes.
Remove lid and stir mixture until smooth. Stir in sugar until
blended. Chill 10 minutes or until glaze is of spreading consistency
before spooning over entire cake. Refrigerate until glaze is firm.
Peanut butter glaze: Combine sugar, peanut butter, and whipping
cream in a sm bowl and blend well. Drizzle over chocolate glaze.
Refrigerate until ready to serve.
Barbara Solomon per MMMM! Mensa Food SIG newsletter
Keywords: chocolate cake