Frosting Peanut Butter Fudge Cake aka Buckeyes Cake
Posted in Peanut Butter Frosting on September 3rd, 2009 by sarita – Comments Off
Who doesn’t love the combination of chocolate and slightly salty peanut butter? Peanut butter frosting on chocolate cake isn’t something you see every day. We know buckeyes as holiday cookies comprised of a peanut butter ball cloaked in chocolate. But this Buckeye Peanut Butter Fudge Cake and frosting recipe will knock your socks off.
The post also includes an outstanding photographs of the entire mixing, baking and icing process.
Cake
- 2 cups granulated sugar
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons Instant ClearJel or cornstarch
- 3/4 cup Double Dutch Dark Cocoa or Dutch-Process cocoa
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups water
Peanut Butter Frosting Icing Filling
- 4 cups confectioners’ sugar
- 1 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 3/4 cup milk
Icing Chocolate
- 1 1/3 cups chocolate chips or chopped semisweet chocolate
- 1/2 cup heavy or whipping cream
- 2 tablespoons light corn syrup
1) Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8″ x 2″ round cake pans. Note: These pans need to be at least 2″ tall; if you have non-standard, shorter 8″ pans, substitute 9″ round pans.
2) To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth.
3) Gradually add the water, beating until smooth.
4) Pour the batter into the prepared pans.
5) Bake the cakes for 35 to 38 minutes (a bit less if you use a 9″ pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
6) To make the filling: Mix the sugar, peanut butter and vanilla till crumbly. Add the milk and mix till smooth, adding more milk if necessary to make a spreadable filling.
7) Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
To make the icing: Combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. Microwave till the cream is very hot, and the chips are soft.
9) Stir till the chips melt, and the mixture is smooth.
10) Spread the icing atop the cake, letting it drizzle down the sides.
11) Serve in thin slices; the cake is very rich.
12) Yield: one 8″ layer cake, about 12 to 16 servings.
