Peanut Butter Melt Away Cake
A rich, indulgent peanut butter melt-away cake with a moist chocolate base and creamy peanut butter topping, perfect for peanut butter lovers and special occasions.
Ingredients
Instructions
- Combine water, margarine, cocoa, buttermilk, and eggs in a saucepan over low heat until it bubbles.
- Remove from heat and add sugar, flour, baking soda, and vanilla. Beat until smooth.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 25 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Make sure to fully combine the ingredients to avoid lumps. For an extra touch, consider adding chocolate chips or nuts to the batter, which can complement the flavors well.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with My Rolls for a delightful dessert spread. Consider adding fresh berries or a drizzle of chocolate sauce for an extra indulgent touch.
Storage & Reheating
Store leftover Peanut Butter Melt Away Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, pop individual slices in the microwave for 10-15 seconds or warm in a 350°F oven for about 5 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Melt Away Cake contains roughly 622 calories, with 13g protein, 31g carbohydrates, and 49g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
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 natural peanut butter instead of processed?
Yes, you can use natural peanut butter, but be sure to stir it well before measuring, as the oil tends to separate. Natural peanut butter may have a slightly different texture and flavor, but it will still work well in this recipe.
What can I substitute for margarine?
If you prefer, you can substitute margarine with an equal amount of unsalted butter or coconut oil. Each will impart a slightly different flavor, but they will still contribute to the cake's moistness and richness.
How can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check for a blend that includes xanthan gum or add it separately according to the package instructions to help achieve the right texture.
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).