Chocolate Fudge Peanut Butter Cake

Prep Time: 10 mins  

Cook Time: 60-65 mins

Serves: 12

Ingredients

Cake:

  • 1 Pack White Wings Milk Chocolate Cake
  • 2 (59g each) Eggs
  • 250mL Sour cream
  • 60g Margarine spread or soft butter

Frosting:

  • 80g (4 Tbsp) Butter
  • ¼ cup (60mL) Peanut Butter
  • 1 cup (130g) Frosting Sugar
  • 1 tsp (5mL) Milk

Glaze:

  • 5 tsp (25mL) Boiling water

Method

  1. Preheat oven to 160ºC conventional or 140ºC fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
  2. Place the cake mix, soft butter or margarine, eggs and sour cream into a medium mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. Pour mixture into prepared pan.
  3. Bake for 60 - 65 minutes† or until a skewer inserted into the centre comes out clean. Stand 10 minutes in pan before turning onto a wire rack to cool. † Time may vary depending on oven.
  4. Make peanut butter frosting: beat 80 g (4 tbsp) butter until creamy, add ¼ cup (60 ml) peanut butter and ½ cup (65 g) of frosting sugar and beat until smooth. Add another ½ cup (65 g) of frosting sugar and 1 tsp (5 ml) milk and beat until combined and fluffy. Spread prepared frosting over cake.
  5. To make glaze, combine frosting mix with 5 tsp (25 ml) boiling water and stir until smooth. Drizzle over cake and serve
recipechocolatefudgepeanutpeanutbuttercake