Peanut Butter Fudge Cake Southern Living Recipes

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PEANUT BUTTER CAKE



Peanut Butter Cake image

With a creamy peanut butter frosting, this cake really is over-the-top tasty.

Provided by Southern Living Test Kitchen

Categories     Cakes

Time 3h

Yield 12 squares

Number Of Ingredients 18

Baking spray with flour
3/4 cup (6 oz.) salted butter, softened
2 cups granulated sugar
3 large eggs
1 cup creamy peanut butter
2 cups (about 8 1/2 oz.) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup whole buttermilk
2 teaspoons vanilla extract
6 ounces cream cheese (from 1 [8-oz.] pkg.), softened
1/2 cup (4 oz.) salted butter, softened
1/2 cup creamy peanut butter
1 (16-oz.) pkg. powdered sugar (about 4 cups)
1/8 teaspoon table salt
1 tablespoon vanilla extract
1 tablespoon heavy whipping cream
1/4 cup dry-roasted, lightly salted peanuts, coarsely chopped

Steps:

  • Prepare the Cake: Preheat oven to 350°F. Spray a 13- x 9-inch pan with baking spray with flour; set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition and stopping to scrape down side of bowl as needed. Add peanut butter; beat until smooth, about 1 minute.
  • Whisk together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, add flour mixture and buttermilk, in alternating batches, to butter mixture, starting and ending with flour mixture and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Spoon mixture into prepared pan, and smooth top with a small off-set spatula.
  • Bake in preheated oven until cake is light brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes . Remove from oven, and let cool in pan on a wire rack until completely cool, about 2 hours.
  • Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.

FUDGY PEANUT BUTTER CAKE



Fudgy Peanut Butter Cake image

I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup 2% milk
1/4 cup peanut butter
1 tablespoon canola oil
1/2 teaspoon vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2 tablespoons baking cocoa
1 cup boiling water
Chocolate or vanilla ice cream, optional

Steps:

  • In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE



Grandma's Creamy Peanut Butter Fudge image

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Provided by Chef John

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 64

Number Of Ingredients 5

1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

Steps:

  • Sift sugar through a fine-mesh strainer into a large bowl.
  • Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  • Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
  • Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g

EASIEST PEANUT BUTTER FUDGE



Easiest Peanut Butter Fudge image

This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.

Provided by ANGIEH

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 15

Number Of Ingredients 6

½ cup butter
1 (16 ounce) package brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g

PEANUT BUTTER FUDGE CAKE



Peanut Butter Fudge Cake image

Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.

Provided by MARBALET

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 14

Number Of Ingredients 14

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 cup butter
½ cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 ½ cups creamy peanut butter
½ cup butter
¼ cup unsweetened cocoa powder
⅓ cup buttermilk
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 87.1 g, Cholesterol 79.8 mg, Fat 35.4 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 16.2 g, Sodium 393.1 mg, Sugar 67.6 g

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