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    Peanut Butter Chocolate Fudge Cake***

    Source of Recipe

    2 cup ; water, boiling
    4 oz chocolate, unsweetened
    2 cup sugar
    2/3 cup butter, room temp
    2 eggs
    1 tsp vanilla
    3 cup flour
    1 1/2 tsp baking soda
    1 tsp baking powder
    1 cup chocolate chips, semi-sweet
    1 cup peanut-butter flavored chips


    2 oz butter
    2 tbsp ; water
    3 tbsp karo, light
    2 tsp vanilla
    1 cup chocolate chips, semi-sweet
    1/4 cup sugar, confectioners, sifted


    3/4 cup sugar, confectioners, sifted
    2 tbsp peanut butter
    2 tbsp whipping cream


    Cake: Pour boiling water over the unsweeteend chocolate. DO NOT
    STIR. Set aside to cool to lukewarm.

    Cream sugar and butter with an electric mixer until smooth. Beat in
    eggs and vanilla. Pour water off chocolate into a measuring cup and
    reserve. Blend melted chocolate into butter mixture. Combine dry
    ingredients and add to butter mixture alternately with water drained
    from chocolate. Beat at low speed after each addition. Stir in the

    Pour batter into a well-greased 12-cup bundt pan. Bake in a 350 F.
    oven for 50 to 55 minutes or until cake tests done. Cool 15 minutes
    and remove from the pan. Cool completely.

    When completely cool, spoon chocolate glaze over entire cake. Refrig-
    erate until glaze is firm. Drizzle peanut butter glaze over chocolate
    glaze. Refrigerate until ready to serve.

    Chocolate glaze: Combine butter, water, corn syrup, and vanilla in a
    skillet. Heat to boiling. Add chocolate. Cover and let stand five
    minutes. Remove lid and stir mixture until smooth. Stir in sugar
    until blended. Chill ten minutes or until glaze is of spreading
    consistency before spooning over the cake.

    Peanut butter glaze: Combine all ingredients in a small bowl and
    blend well.

    Servings: 8 servings




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