Peanut Butter Fudge Cake with Coconut Pecan Frosting

Oh my goodness – all my favorite things in one dessert!  If you love peanut butter as much as I do, and the combination with chocolate is one of your favorites. If coconut and pecans tempt your taste buds too, look no further than this delicious recipe for Peanut Butter Fudge Cake with Coconut Pecan Frosting.

Peanut butter fudge cake with coconut pecan frosting. To die for!

Treat your Taste buds to Peanut butter Fudge Cake

Why not try making this frosting with fresh coconut? It will make it taste even sweeter.  See my tips for buying and storing fresh coconut here.

The recipe features a rich chocolate fudge cake that is baked and then topped, while still warm with creamy peanut butter.  Once cool, the whole cake is then topped with your favorite frosting. Since semi homemade recipes appeal to me (time savers), for this recipe I chose Coconut Pecan frosting since I had a tub of it in my pantry, but plain dark chocolate or milk chocolate will work fine too.  Just stir in some shredded coconut and chopped pecans to the frosting.

Peanut Butter Fudge Cake

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Yield: 25

Peanut Butter Fudge Cake with Coconut Pecan Frosting

Peanut Butter Fudge Cake with Coconut Pecan Frosting
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes

Ingredients

  • 2 1/2 cups all-purpose flour (you can also use whole wheat pastry flour but the cake will be more dense
  • 2 cups of sugar
  • 1 teaspoon of baking soda
  • 2 sticks of butter
  • 1/4 cup cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1 cup of coconut pecan frosting

Instructions

  1. Preheat the oven to 350°. Grease and flour a 13 x 9 inch pan.
  2. Combine the flour, sugar and baking soda in a large mixing bowl and set aside.
  3. Melt the butter in a heavy saucepan; stir in the cocoa. Add the water, buttermilk and eggs, stirring well.
  4. Cook over medium heat, being sure to stir constantly until mixture boils. Add the cocoa and butter mixture to the flour mixture; blend well until smooth. Stir in the vanilla extract.
  5. Pour the batter into the prepared 13-by-9-inch baking pan.
  6. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes on a wire rack. Spread the peanut butter onto the warm cake. Cool completely for 30 minutes. Then spread Coconut Pecan Frosting on top; cut into squares.
 

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