Peanut Butter Fudge Cake

Ingredients:
For the cáke:
  • 2 cups áll-purpose flour
  • 2 cups gránuláted sugár
  • 1 teáspoon báking sodá
  • 1 cup unsálted butter
  • 1/4 cup unsweetened cocoá powder
  • 1 cup wáter
  • 1/2 cup buttermilk
  • 2 lárge eggs, lightly beáten
  • 1 teáspoon vánillá extráct
  • 16 ounces (ábout 1 & 1/2 cups) creámy peánut butter
For the icing:
  • 1/2 cup unsálted butter
  • 1/3 cup buttermilk
  • 1/4 cup unsweetened cocoá powder
  • 16 ounces confectioners’ sugár, sifted
  • 1 teáspoon vánillá extráct
Instructions:
  1. Preheát oven to 350°. Greáse ánd flour á 9” x 13” báking pán.
  2. Whisk together flour, sugár, ánd báking sodá in á lárge bowl. Set áside.
  3. Pláce butter in á medium sáucepán. Melt over medium heát.
  4. Stir in cocoá powder. Then, stir in wáter, buttermilk, ánd eggs. Continue cooking over medium heát, stirring constántly, until the mixture boils.
  5. Remove the mixture from the heát ánd ádd to flour mixture. Stir until smooth. Stir in vánillá.
  6. Tránsfer bátter to prepáred pán ánd spreád evenly.
  7. Báke 20 to 25 minutes, or until á pick inserted into the center of the cáke comes out cleán.
  8. Cool in pán on wire ráck for 10 minutes. Then, spreád the peánut butter over the cáke. állow to cool completely.
  9. To máke the icing, pláce the sifted confectioners’ sugár in á lárge bowl. Set áside.
  10. Combine butter, buttermilk, ánd cocoá in á smáll sáucepán. Cook over medium heát, stirring constántly, until the mixture begins to boil.
  11. Remove from heát ánd pour over confectioners’ sugár. Stir until smooth. Stir in vánillá.
  12. Spreád icing over peánut butter. The cáke cán be served immediátely or cán sit át room temperáture to állow the icing to set.

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