Serves: 5
Total Calories: 1,144
Combine flour, sugar, and soda; mix well and set aside. Combine water, butter, and cocoa in a heavy saucepan on low heat. Bring to a boil, stirring constantly. Gradually stir into flour mixture. Stir in buttermilk, eggs, and vanilla. Pour into a greased and floured 9x13x2-inch baking pan; bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Let cake cool.
Icing:
Combine peanut butter and oil; mix well. Spread on cooled cake. Combine butter and cocoa in a small saucepan; cook over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat; add remaining ingredients. Beat until spreading consistency; spread over peanut butter mixture.
This Fudgy Peanut Butter Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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