Peanut Butter Fudge Cake
User Reviews
5.0
6 reviews
Excellent
Peanut Butter Fudge Cake
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Chocolate Peanut Butter Texas Sheet Cake: fluffy chocolate sheet cake topped with rich peanut butter cream and chocolate icing — perfection in every bite!
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Ingredients
Cake Layer:
- 1 cup unsalted butter melted then cooled for 5 minutes
- 1 cup whole milk
- 1/2 cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Peanut Butter Fudge Layer:
- 3/4 cup creamy peanut butter
- 6 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 Tablespoons milk
Chocolate Icing
- 3/4 cup unsalted butter melted
- 1/3 cup milk
- 1/3 cup light corn syrup
- 1 Tablespoon vanilla extract
- 6 oz dark chocolate chopped
- 3 cups powdered sugar sifted
Instructions
To Make the Cake:
- Preheat oven to 350°F and prepare a 13 x 18" jelly roll pan non-stick baking spray.
- In a large bowl, whisk together melted butter, milk, sour cream and sugar.
- Whisk in egg and vanilla extract, followed by the flour, cocoa powder, baking soda and salt.
- Pour the cake batter into your prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool for at least 10 minutes or so.
To Make the Peanut Butter Layer:
- Cream peanut butter and regular butter in a stand mixer. Add vanilla and salt and continue mixing.
- Gradually add powdered sugar, one half cup at a time, while mixing on medium speed. Scrape down the side of the bowl as needed to make sure everything is well incorporated.
- When all sugar has been mixed in, the icing will appear dry — and that's ok! Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
- Spread one thick and even layer of peanut butter fudge on the top of the chocolate cake.
To Make the Chocolate Icing:
- Combine butter, milk, corn syrup, and vanilla extract in small saucepan over medium heat. Cook until butter is melted, stirring occasionally. Reduce heat to low, add the chocolate, and whisk constantly until melted.
- Remove pan from heat, add the powdered sugar, and whisk until smooth. Let the chocolate glaze sit for 5 minutes until it begins to cool and thicken.
- Slowly pour glaze on top of the peanut butter fudge layer and use a spatula to gently spread the frosting towards the edges. Allow chocolate glaze to harden – for about 30 minutes.
Notes
- Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Cholesterol
73mg
(24%)
Sodium
273mg
(11%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
691IU
(14%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 73mg | 24% |
| Sodium | 273mg | 11% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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