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How To make Peanut Butter Chocolate Fudge Cake
2 c ;Water, boiling
4 oz Chocolate, unsweetened
2 c Sugar
2/3 c Butter; room temp
2 Eggs
1 ts Vanilla
3 c Flour
1 1/2 ts Baking soda
1 ts Baking powder
1 c Chocolate chips; semi-sweet
1 c Peanut-butter flavored chips
CHOCOLATE GLAZE:
2 oz Butter
2 T ;Water
3 T Karo, light
2 ts Vanilla
1 c Chocolate chips; semi-sweet
1/4 c Sugar, confectioners; sifted
PEANUT BUTTER GLAZE:
3/4 c Sugar, confectioners; sifted
2 T Peanut butter
2 T Whipping cream
Cake: Pour boiling water over the unsweeteend chocolate. DO NOT STIR. Set aside to cool to lukewarm. 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 chocolate into butter mixture. Combine dry ingredients and add to butter mixture alternately with water drained from chocolate. Beat at low speed after each addition. Stir in the chips. Pour batter into a well-greased 12-cup bundt pan. Bake in a 350 F. oven for 50 to 55 minutes or until cake tests done. Cool 15 minutes and remove from the pan. Cool completely. When completely cool, spoon chocolate glaze over entire cake. Refrig- erate until glaze is firm. Drizzle peanut butter glaze over chocolate glaze. Refrigerate until ready to serve. Chocolate glaze: Combine 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 ten minutes or until glaze is of spreading consistency before spooning over the cake. Peanut butter glaze: Combine all ingredients in a small bowl and blend well.
How To make Peanut Butter Chocolate Fudge Cake's Videos
Chocolate Peanut Butter Ice Cream Cake Recipe
Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.
#icecreamcake #chocolatepeanutbuttercake #peanutbuttericecreamcake
To print the recipe check the full recipe on my blog:
Cakeware:
Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.
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Peanut Butter Fudge
This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too.
RECIPE:
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Peanut Butter Cake ~Fudge & Brittle
#fudge #vegan #peanutbutter #cake #dripcake #peanutbrittle
My newest creation for Peanut Butter Fudge Brittle Cake introduces a couple new recipes as well as some tried and true. You will love this new peanut butter fudge filling and recipe for peanut brittle too! (I DID MAKE ONE MISTAKE IN THE VIDEO WHEN I SAID HARD CRACK FOR SUGAR COOKING IS 270°F, THE CORRECT TEMPERATURE IS 300°F, BUT THE VISUAL I SHOW YOU IS STILL THE SAME, JUST UNDER CARAMEL STAGE!)
SKIP TO 2:25 TO GET TO THE RECIPE
CLICK HERE FOR THE RECIPE
CLICK HERE FOR DOUBLE PEANUT BUTTER CUPCAKES
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Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
Easy Chocolate Fudge Cake
Amazing fudgy chocolate cake made with both cocoa and MELTED CHOCOLATE!
Easy Chocolate Fudge Recipe
You are going to love this super-quick and easy chocolate fudge recipe! It’s perfect for sharing or a quick treat for the family! You can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, or dried fruit.
Full Recipe:
I've added a couple extra ingredients in here but you can make this as a 2 ingredient fudge recipe!! It's the easiest thing I've made but soooo tasty!
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Making 2 Ingredient Peanut Butter Fudge – Fastest, Easiest Fudge Recipe EVER
YouTube viewer and friend, Barbara, sent me this recipe on Facebook for peanut butter fudge. Seeing that it only had two ingredients, I just had to try it for myself. I had to know if it would taste just as good as Kevin’s peanut butter fudge. This is his recipe:
Watch till the end to find out if this two-ingredient recipe hit the mark.
The recipe in this video uses 16 ounces (1 pound) of peanut butter & 16 ounces of frosting.
Easy Peanut Butter Roll – Recipe
Lillian C’s YouTube channel:
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0