Peanut Butter Fudge Cake

INGREDIENTS

For the cake:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 cup unsalted butter

1/4 cup unsweetened cocoa powder

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon vanilla extract

16 ounces (about 1 & 1/2 cups) creamy peanut butter

For the icing:

1/2 cup unsalted butter

1/3 cup buttermilk

1/4 cup unsweetened cocoa powder

16 ounces confectioners’ sugar, sifted

1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.

Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

Place butter in a medium saucepan. Melt over medium heat.

Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.

Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
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