Peanut Butter-Hot Fudge Cake
A rich and comforting peanut butter-hot fudge cake combining the creamy flavor of peanut butter with a luscious chocolate fudge topping. Perfect for dessert lovers, this moist cake offers a delightful balance of sweetness and chocolatey goodness, making it ideal for family gatherings or special occasions.
Ingredients
Instructions
- Mix flour, sugar, and baking powder in a bowl.
- Add skim milk, applesauce, and vanilla; mix well.
- Stir in reduced-fat peanut butter until combined.
- Pour batter into a greased 1 1/2-quart casserole dish.
- In a separate bowl, mix sugar, cocoa, and water to make the topping.
- Pour the cocoa mixture over the batter without stirring.
- Bake at 400° F for 30 minutes.
- Serve warm.
Tips & Substitutions
For a richer chocolate flavor, consider adding a tablespoon of instant coffee granules to the cocoa mixture. If you're out of reduced-fat peanut butter, almond butter can be a delicious substitute, though the taste will differ slightly. To make this cake even more decadent, top it with a scoop of vanilla ice cream, which pairs beautifully with this Peanut Butter-Hot Fudge Cake.
Serving Suggestions
Serve this cake warm for the best experience, perhaps with a drizzle of chocolate syrup or a dollop of whipped cream. It also pairs well with fresh berries or a scoop of your favorite ice cream. For a full meal, consider serving it alongside a light salad, such as a Sassy Spinach Casserole, to balance the richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 20-30 seconds until warm, or reheat the entire dish in the oven at 350°F for 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter-Hot Fudge Cake contains roughly 231 calories, with 7g protein, 27g carbohydrates, and 11g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole milk instead of skim milk?
Yes, you can use whole milk in place of skim milk. This will add a creamier texture to the cake, but it may also increase the calorie count slightly. If you're watching your fat intake, skim milk is a better option.
What can I use instead of applesauce?
If you don't have applesauce on hand, you can substitute it with mashed bananas or unsweetened yogurt. Both options will maintain the moisture in the cake while adding a different flavor profile.
How do I know when the cake is done baking?
The cake is done when the edges start to pull away from the sides of the dish, and a toothpick inserted in the center comes out clean. Keep in mind that the topping may still appear gooey, which is normal for this dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).