Peanut Butter Chocolate Fudge Cake

Fudge was first made in America. One story goes that a bungled up batch of caramels resulted in the exclamation 'Oh Fudge' and hence the birth of the Fudge. 

The trick to make a good fudge is following three things ;

a. Be precise in your measurements

b. Be accurate with your cooking time

c. Stir constantly and always with a wooden spoon

I attempted a chocolate fudge cake this Christmas. While it did not look dressed-to-kill, it tasted absolutely delicious. And the best part, it was really a very simple task. Here goes.

In a mixing bowl mix and set aside 2 cup flour, 1 cup sugar and 1 tsp of baking soda. On the side beat 2 eggs. Now in a heavy saucepan, add half a cup of butter. Melt it and add 1/2 cup cocoa. Now add 1/3rd cup butter milk and the beaten eggs. Stir constantly with a wooden spoon.All this time your mix is simmering in low heat. Now add this hot wet ingredient mix to the dry flour mix and blend well. Add 1 tsp of vanilla extract. Fold in well. Pour the batter into a cake tin. Bake at 180 degrees C for about 30 to 35 mins. To test for appropriate baking use the same old needle technique. Set the fudge cake aside on a wire rack for 8-10 mins or so.

While the fudge cake is warm, spread peanut butter all over the surface. This is the most indulgent part of this recipe, just enjoy yourself, a lick or two is also allowed. 

Now we have to make the frosting, this frosting is gorgeous and shiny. Take 1/2 cup butter, 1/2 cup butter milk and 1/2 cup cocoa. Lovingly mix all of them together and bring to a gentle boil. Now pour this into 4 level cups of icing sugar. With a flexi spatula blend well, and add 1 tsp of vanilla extract. Because this was Christmas I also add half a cup of dark rum to this mix.  Of course, it is time to taste the frosting before lathering it onto the peanut butter topping. 

That's it, dive in. The loveliest part of this recipe is that you can save the fudge cake for a good week or so.