All I can say about this Chocolate Peanut Fudge Cake is Yum, Sinful, Delicious, Fudgie, and Delightful ! Gourmet Mom has most definitely perfected this cake. To me, it tastes like an inside out Chocolate Peanut Butter Buckeye (you know, those delightful peanut butter balls dipped in chocolate that you see around during the holidays.)
This was a must try recipe for last week's campfire gathering with my friends.
If you like Peanut Butter and Chocolate you have to try Gourmet Mom's recipe (it IS perfect). And be sure to stop by and tell her Thank you!
Cake for two :) :)
Peanut Butter Chocolate Fudge Cake
- 1 box Chocolate Fudge cake mix (or any chocolate cake mix)
- 1 (3 oz.) box instant chocolate pudding
- 2 C. sour cream
- 5 eggs
- 1 C. melted butter
- 1 tsp. vanilla extract
- 1 C. chocolate chips (I recommend ghirardelli)
In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into three greased 9” pans. Bake at 350 degrees for 25-40 minutes. (Keep an eye on them so they don’t overbake). Cool completely. I actually like to pop them in the freezer for easy assembling.
Peanut Butter Buttercream Icing
- 2/3 cup solid vegetable shortening
- 2/3 cup butter
- 1 3/4 cup peanut butter
- 1 cup milk
- 2 teaspoons Vanilla Extract
- 6-8 cups sifted confectioners' sugar (approx. 2 lb.)
Cream shortening and butter with electric mixer.
Add peanut butter, milk and vanilla.
Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth)
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.