Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot water
- 1/2 cup chopped peanuts (optional)
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a mixing bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the peanut butter mixture, alternating with the milk, until well combined.
6. In a small bowl, mix together the cocoa powder and hot water until smooth.
7. Add the cocoa mixture to the batter and mix until well combined.
8. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
9. Sprinkle chopped peanuts on top, if desired.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
5. Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes 12-16 servings
Nutritional information:
Calories: 323
Fat: 17g
Saturated Fat: 7g
Cholesterol: 57mg
Sodium: 277mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 26g
Protein: 7g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy peanut butter.
- You can use almond milk or soy milk instead of regular milk.
- You can use chopped almonds or walnuts instead of peanuts.
Variations:
- You can add chocolate chips or chopped chocolate to the batter for a more chocolatey flavor.
- You can add a layer of peanut butter frosting on top of the cake.
- You can add a layer of chocolate ganache on top of the cake.
Tips and tricks:
- Make sure the butter and peanut butter are at room temperature before mixing.
- Do not overmix the batter or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or ice cream on top.
- Cut the cake into squares and serve on a platter.
Garnishes:
- Chopped peanuts
- Chocolate chips
- Whipped cream
- Chocolate ganache
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate mousse
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Peanut butter fudge sugar cake is a classic American dessert that originated in the South.
Flavor profiles:
- The cake has a rich chocolate flavor with a hint of peanut butter.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a snack.
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