Chocolate Peanut Butter Fudge Cake

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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This is my mother-in-law’s Ginger Comeaux’s recipe for my husband’s birthday cake.


  • 2 cups flour
  • 2 cups sugar
  • dash of salt
  • 1/2 tsp baking soda
  • 1 cup water
  • 2 sticks butter
  • 4 tsp cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 4 tsp cocoa
  • 6 tbsp milk
  • 1 stick butter
  • 1 box powdered sugar
  • 1/2 cup pecans diced
  • peanut butter for cake


Step 1

Cake: In a bowl mix the 2C flour, 2C sugar, salt (a dash/optional), and 1/2 tsp baking soda.

Step 2

In a pot mix and bring to a boil 1 C water, 2 sticks butter, and 4 tsp cocoa.

Step 3

In another bowl mix the 2 eggs, 1/2 C butter milk (if you don't have any in the house mix 1/2 C milk, 1 tsp lemon juice, and 1 tsp vinegar and mix well), and 1 tsp vanilla.

Step 4

Now mix all the ingredients together and put in a 13x9" baking dish sprayed with nonstick cooking spray. Bake at 350 degrees for 30 to 45 minutes (she was unsure how long she cooked it and told me 45 min and I only cooked it for 30 so...Do the cake test by inserting a toothpick and if it comes out clean the cake is done..) after cooking, cool completely.

Step 5

While cake is cooling make the frosting: In a pot mix and bring to a boil the 4 tsp cocoa, 6 tblsp milk and 1 stick butter. Remove from heat and add a box of powdered sugar; mixing well. Add the diced pecans to this mixture.

Step 6

Now that cake is completely cooled, cover with a layer of peanut butter, and then pour frosting over cake.

Step 7

Serve with a nice cup of Community Coffee, Mellow Joy or whatever your favorite blend is.


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