Peanut Butter Fudge Cake

Well, how is that for an entry back into the blogging world? No “hello”. No “Sorry I’ve been gone from here for so long”. Just bam…a recipe.

Nothing gets me excited like food, so I thought that would be an easy segue from being gone from the blog for so long. Food. It always brings people together.

I should address my absence though. This past year has been INCREDIBLY busy and I’ve not been the most faithful blogger. My heart wants to write and blog, but I’ve been trying to keep all of my plates spinning in the air, praying that none of them come crashing down. So, hopefully in this new year, I can maintain a better schedule for blogging and writing. Because I LOVE this place and all of you dear readers!!!

Okay. On to the recipe.

Yesterday, I posted a picture of this on Facebook with these high hopes…

I will practice self control. I will practice self control. #chocolateismyweakness


Well. Because I am honest, I’ll tell you. I lacked all forms of self control. YES. I’ll be running a little extra at the gym today thanks to this pan of deliciousness. #truth

And I posted this pic on Snapchat…


So, remember…this recipe makes a lot of frosting. But you can freeze it or throw it on some graham crackers for a quick snack. (Though I’ve never been a fan of that snack. It’s just too boring and simple for me. #highmaintenancesnacker)

For starters, I call this Peanut Butter Fudge Cake. But it could be called Peanut Butter Fudge Brownies. Because yesterday, I used a box of Betty Crocker fudge brownie mix instead of making the chocolate cake. It’s easier and I think it’s absolutely divine. And really rich. As in, you’ll need a 32 oz. glass of milk to wash these babies down. So, use the cake recipe or Betty Crocker’s brownie mix (fudge or milk chocolate).


Peanut Butter Fudge Cake


Cake Layer:

Preheat oven to 350 degrees. In a mixing bowl, mix these ingredients:

2 cups sugar                    2 cups flour

1 tsp. baking soda          1 tsp. vanilla


Set aside dry ingredients. In a sauce pan, bring these 5 ingredients to a boil:

1 cup butter        1/2 cup buttermilk (can use milk and add a little vinegar to make it “buttermilk”)

1/4 cup cocoa     2 eggs, beaten

1 cup water

Beat with hand mixer while the ingredients come to a boil. Once they’re beginning to boil, remove from stove top.

Add the dry ingredients to the bubbly mixture and beat until smooth. Pour into 9×13 cake pan (grease bottom of pan) and bake 20-25 minutes at 350 degrees. Allow cake to cool.

**OR make Betty Crocker brownies according to package and allow to cool.

Peanut Butter Layer:

1/2 cup peanut butter         1/2 Tbsp. vegetable oil

In a small bowl, mix peanut butter and vegetable oil together until really creamy. Spread this mixture onto the cooled cake.

Fudge Frosting Layer:

1/2 cup butter         1/4 cup cocoa

6 Tbsp. milk            1 lb. powdered sugar

In sauce pan, bring butter, cocoa, and milk to a boil. Once beginning to boil, remove from stove and add powdered sugar. Beat with hand mixer until smooth. *If frosting becomes too thick, add a little milk to thin it out. Spread over peanut butter layer.



Let me know if you make this yumminess. I guarantee you’ll LOVE this rich, decadent dessert!

Happy Baking! ~ Angela Banae xoxo


  • Jolee Jansen
    January 10, 2017

    We’ve been making and snacking on your puppy chow recipe that you’ve shared on your blog. And there is no sign of us stopping. 🙂

    • Angela Banae
      January 10, 2017

      Oh, Jolie, that is sooooo yummy!! When I make puppy chow, it doesn’t last long!! This new yummy recipe is going to be a problem for me…it’s the perfect peanut butter and chocolate combo! 😬

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