Peanut Butter Fudge Cake

Flip it!

I’ve been holding on to the recipe for months both waiting for the right occasion and fearful it was too fussy. I ended up making it for a picnic for foreign exchange students, all of whom have developed a fondness for american peanut butter. I normally am a horrible baker and forget anything with frosting. But this worked perfectly. I got two cheap sheet pans from Joanne’s and cut each sheet in half. Also used cake flour. The result was showy and delicious. And I loved the title since we live in ohio!

This cake was absolutely amazing! I brought it into my class and everyone loved it. I got so many compliments on it and a bunch of kids from one of the older grades in my very small high school came and got. Everyone loved it! I even substituted Splenda to make it healthier and it was still great. I will definitely make this again.

loved the cake, but I had the same problem as Pat M – the peanut butter filling totally oozed all over the place and the cake collapsed. I tried it again without adding as much liquid to the filling (I had to put in in a baggie and pipe it on, it wasn’t really spreadable) and with only two layers, and then it was quite a hit.

This cake was a hit! I usually find frostings too sweet, so what I did was make 2 layers instead of 4 in a round cake pan, I halved the peanut butter filling and I used half of the peanut butter on top. I skipped the chocolate frosting. For me, this gave me the perfect ratio of rich chocolate cake to sweet filling. This cake disappeared very quickly in my house!

I have been making this cake since 1996 when I first saw it in Southern Living. It is wonderful. There is no way that anyone in their right mind will be able to turn this down! Especially with a cold glass of milk!


* 2 cups all-purpose flour
* 2 cups granulated sugar

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