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Peanut Butter Chocolate Fudge Cake (Sam Waring)

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

Ingredients:
2  c  Boiling water
4  oz  Bitter chocolate
2  c  Sugar
2/3  c  Butter, room temp
2    Egg
1  t  Vanilla
3  c  Flour
1 1/2  ts  Baking soda
1  t  Baking powder
1  c  Chocolate chips
1  c  Peanut butter chips

Directions:
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 completely. 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


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