Tuesday, June 2, 2015

Gluten-Free Chocolate Peanut Butter Fudge Cake!

       So I know I’ve made quite a few peanut butter chocolate cakes in the first year that my blog has been up and active.  (Yes, it's been a year!  I can't believe it...stay tuned for a special anniversary post later this week.)  But I mean when you have two things that just go together, aren’t you supposed to keep trying to find a new variation of perfection?  

       That’s what I’m telling myself anyway!  I hope you enjoy the newest addition to the peanut butter chocolate cake family… 

You'll need:

1 cup sugar

1/2 cup brown sugar

1 cup cacao powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/4 cup crunchy peanut butter 

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1/4 cup peanut butter chips

1/4 cup dark chocolate chips

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two 9” round Pans by lightly coating with cooking spray or oil.
       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
 In a small bowl, melt together the butter and peanut butter.

       In a separate bowl, whip together the Butter mixture, eggs, buttermilk, and vanilla.
       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate and peanut butter chips. 

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking allow them to completely cool before frosting!
Peanut Butter Fudge Frosting

1/2 Cups of Palm Shortening

2 cups powdered sugar

Whipping cream, as needed

       In a large bowl with an electric mixer, whip the shortening and peanut butter until fluffy.  Whip in one cup of powdered sugar, then add in a splash of whipping cream and the second cup of powdered sugar.  Then add just enough whipping cream to thin the mixture to a butter cream consistency. 

   Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.


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