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
We can track the history of meal recipes back into the distant past, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts are a few stone tablets in Sumerian which describe the preparation 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. Progressing into The time of the romans 25BC a man called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans used many herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new spices and herbs prompted an increase in recipe books, the majority of which still exist in academic collections. Over the next few centuries, the rich families of Wesstern Europe tried to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Peanut Butter Chocolate Fudge Cake recipe.
