Peanut Butter Chocolate Smores Fudge Cake Recipes
CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
PEANUT BUTTER CHOCOLATE S'MORES FUDGE CAKE
I had this at my parents house today. My Daddy made it and we all loved it. If you love peanut butter and chocolate, You WILL love this!!! Great for Church socials and other gatherings. ***Note*** Wherever you see "(*optional)", that is where my Daddy added that little something extra into the original recipe. I hope you try it and like it!
Provided by Chef Mommie
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
- Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
- In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
- Pour over dry ingredients and mix well.
- Bake 25 minutes, until center bounces back when lightly touched.
- Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
- Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
- Allow frosting to set 5-10 minutes before serving.
Nutrition Facts : Calories 641.8, Fat 31.5, SaturatedFat 11.2, Cholesterol 57.5, Sodium 444.9, Carbohydrate 84.5, Fiber 2.6, Sugar 63.9, Protein 9.9
PEANUT BUTTER CHOCOLATE FUDGE
I get the whole family involved with this fudge. I bake, my daughter watches the clock, my husband stirs and my son is a taste tester! -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 pounds (117 pieces).
Number Of Ingredients 18
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan., For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts :
PEANUT BUTTER CHOCOLATE 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: milk chocolate, sweetened condensed milk, peanut butter
Provided by Hector Gomez
Categories Desserts
Yield 25 pieces
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Chill for 10 minutes.
- Add peanut butter and spread evenly.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized piece.
- Enjoy!
Nutrition Facts : Calories 191 calories, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 19 grams
PEANUT BUTTER FUDGE CAKE
A decadent chocolate/peanut butter cake like none you have ever had before. My old buddy Bob from Austin Texas shared this recipe with me many moons ago!
Provided by SharleneW
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in small saucepan.
- Add cocoa powder and stir until smooth.
- Stir dry ingredients together in large bowl.
- In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip.
- Pour egg mixture over dry ingredients; mix together until blended.
- Add hot cocoa mixture and beat at medium speed for 2 minutes.
- Pour into greased and floured 13 x 9-inch cake pan.
- Bake in preheated 350 degree oven for 25 minutes or until done.
- Cool thoroughly.
- Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl.
- When cake is thoroughly cool, spread over cake.
- Frosting: Put sugar and vanilla in medium mixing bowl.
- Melt butter in small saucepan.
- Add cocoa powder; stir until smooth.
- Add milk and heat over low heat until hot (just as it starts to bubble).
- Pour hot mixture over sugar and beat until smooth.
- Spread over peanut butter layer.
- Let cake sit for at least an hour before serving so frosting has time to firm up.
PEANUT BUTTER FUDGE CAKE
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
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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