Food recipes
Hot Fudge Cake with Peanut Butter Sauce
Hot Fudge Cake with Peanut Butter Sauce Ingredients: sugars, brown wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate sal...
Hot Fudge Cake with Peanut Butter Sauce
Ingredients:
sugars, brown
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
water, bottled, generic
syrups, corn, light
sugars, granulated
vanilla extract
butter, without salt
peanut butter, smooth style, without salt
Directions:
Preheat oven to 350 F.
In a large bowl, mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt.
Stir in milk, 2 tablespoons melted butter and 1 teaspoon vanilla.
Spread into a greased 9x9 pan.
Whisk the remaining 1/2 cup brown sugar, 2 tablespoons granulated sugar and 1/4 cup cocoa powder together in a small bowl.
Sprinkle over the batter.
Pour boiling water over the top, do not stir.
Bake for 30 minutes.
For the peanut butter sauce: Melt corn syrup, 2 tablespoons granulated sugar, 1 teaspoon vanilla and 2 tablespoons melted butter in a saucepan over medium low heat.
When sugar has dissolved, add peanut butter and stir until melted.
Keep warm until serving.
Serve drizzled over the cake.
Ingredients:
sugars, brown
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
water, bottled, generic
syrups, corn, light
sugars, granulated
vanilla extract
butter, without salt
peanut butter, smooth style, without salt
Directions:
Preheat oven to 350 F.
In a large bowl, mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt.
Stir in milk, 2 tablespoons melted butter and 1 teaspoon vanilla.
Spread into a greased 9x9 pan.
Whisk the remaining 1/2 cup brown sugar, 2 tablespoons granulated sugar and 1/4 cup cocoa powder together in a small bowl.
Sprinkle over the batter.
Pour boiling water over the top, do not stir.
Bake for 30 minutes.
For the peanut butter sauce: Melt corn syrup, 2 tablespoons granulated sugar, 1 teaspoon vanilla and 2 tablespoons melted butter in a saucepan over medium low heat.
When sugar has dissolved, add peanut butter and stir until melted.
Keep warm until serving.
Serve drizzled over the cake.