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
CHOCOLATE GLAZE
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
PEANUT BUTTER GLAZE
3/4 cup sugar, confectioners, sifted
2 tbsp peanut butter
2 tbsp whipping cream
Directions
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
chips.
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
Peanut Butter Chocolate Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Recipes as an idea can be traced back into ancient history, certainly as far back as the early Egyptians, and possibly even further. However, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius describes how the ancient Romans used many different herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Over the succeeding few hundred years, the powerful and rich competed with each other to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes common in their social group. The TV revolution gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Peanut Butter Chocolate Fudge Cake recipe.
