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PEANUT BUTTER CHOCOLATE FUDGE CAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c -- Water, boiling
4 oz Chocolate, unsweetened
2 c Sugar
2/3 c Butter -- room temp
2 Eggs
1 t Vanilla
3 c Flour
1 1/2 ts Baking soda
1 t Baking powder
1 c Chocolate chips -- semi-sweet
1 c Peanut-butter flavored chips
-----CHOCOLATE GLAZE-----
2 oz Butter
2 tb -- Water
3 tb 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 tb Peanut butter
2 tb 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.
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