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
Written cooking instructions as a concept can be observed back into distant history, in truth as far into history as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these old cookbooks were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he informs us how the early Romans made use of many different herbs, including some that we all recognise like thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices led to an explosion in recipe manuscripts, many of which are kept safe in academic collections. When we get to the 1900s, recipe publications are starting to become popular mostly due to increased literacy, people having increased spare time and disposable income. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Peanut Butter Chocolate Fudge Cake recipe.
