Peanut Butter Fudge Cake

Peanut Butter Fudge Cake

15 reviews, 4.5 star(s). 73% would make again

Ready in 45 minutes

Easy and yummy!

"I changed the dark chocolate to chocolate flavored Almond Bark.
Next time I would wait a little more time before pouring the frosting on because the frosting starts to thicken as it cools. When I poured it right away it started running over too much.
We all loved the cake!"


18.25 ounce Devil's Food Chocolate Cake Mix
3 ea Eggs
1 cup Buttermilk
1/2 cup Canola oil
2 cups Chocolate covered peanut butter cups; chopped (about 8 ounces) plus more for ganish
8 ounce Dark chocolate; chopped
1 cup Heavy cream
1/2 cup Creamy peanut butter

Original recipe makes 16



Preheat oven to 350. Coat two 9" round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

In large bowl, beat first four ingredients on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, scraping down bowl as necessary. Fold in chopped peanut butter cups.

Divide batter between pans and bake for about 34 minutes, until toothpick comes out clean. Cool on wire rack 15 minutes. Turn out cakes and cool completely, removing wax paper immediately.

Place chopped dark chocolate in pyrex bowl. Heat cream just to a boil and pour over chocolate, whisking until chocolate melts. Add peanut butter and whisk until smooth.

Trim top of cake layers flat. Place one layer on cooling rack and place on baking sheet. Pour 1 cup frosting on top; spread evenly with spatula. Top with other layer. Pour remaining frosting over top, allowing to spill over sides. Smooth top and sides with spatula. Refrigerate one hour to set. Transfer to serving plate and garnish with additional chopped peanut butter cups. (Trim just around perimeter for a pretty effect).

Approximately 470 calories per serving.

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Calories Per Serving: 415 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It was okay.
Sippa 1y ago

Very yummy! Not too hard to make either. I used dark chocolate chips instead of a bar for the icing.
Ssuitepea 2y ago

Very nummy!
cowgirlcooking 2y ago

I haven't actually made this but the first thing I saw which you really shoudn't do is use a cake mix that is pre made.
Apiffany 2y ago

Love, Love, Love it! Positively to die for! I used milk chocolate instead of dark, but otherwise followed the recipe exactly. YUMMMMM!!!!!
jdussia00 3y ago

I added a peanut butter filling and used fudge cake and milk chocolate instead of dark. Everyone loved it!! Will be making this again for sure!
Erin1681 4y ago

Very nice, made it in one cake tin instead of two and cooked it longer. Didn't last long, will make it again soon. Yum!
CathrineJ 4y ago

Delicious! In between the layers I added crumbled chocolate covered peanut butter cups and it was really good.
cookies_and_cream 4y ago

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