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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 251.0
  • Total Fat: 10.3 g
  • Cholesterol: 12.2 mg
  • Sodium: 195.4 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Peanut Butter Fudge Cake calories by ingredient
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Peanut Butter Fudge Cake

Submitted by: SIORANTH

Number of Servings: 16


    1 cup all-purpose flour
    1 cup white sugar
    1/2 teaspoon baking soda
    1/2 cup Brummel & Brown
    1/4 cup unsweetened cocoa powder
    1/2 cup 1% milk (or low-fat buttermilk)
    1 eggs, beaten
    1/2 teaspoon vanilla extract
    3/4 cup creamy peanut butter
    1/4 cup Brummel & Brown
    2 tablespoons unsweetened cocoa powder
    2 tablespoons and 2 teaspoons 1% milk
    2 cups sifted confectioners' sugar
    1/2 teaspoon vanilla extract


Preheat oven to 350 F.

Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.

Melt 1/2 cup butter or margarine in a heavy saucepan; stir in 1/4 cup cocoa. Stir in milk 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 1/2 teaspoon vanilla. Pour batter into a nonstick or prepared 8 x 8 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 20 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 1/4 cup butter or margarine, 2 T cocoa, and milk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1/2 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Serving Size: makes 16 squares

Number of Servings: 16

Recipe submitted by SparkPeople user SIORANTH.

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