Peanut Butter Chocolate Cake Fudge
Do you ever sometimes think, “Man, I want to make something that promotes both gross negligence of my nutritional health and my laziness.”? That wasn’t my initial reasoning for making this fudge, but it will be from now on. I even added an extra step. The original recipe, which you can find all over the Internet, just called for two ingredients, but I had some chocolate cake lying around, so I thought, “Meh, why not?”
Peanut Butter Chocolate Cake Fudge
Ingredients
- 16oz PB
- 16oz Chocolate Fudge frosting (from a can)
- 3c cubed chocolate cake (optional)
Directions
- Line 8×8 or 9×9 pan, depending on what you have and how thick you want the fudge to be, with foil.
- Pull top and metal off of can of frosting and heat in microwave for 30-40 seconds.
- Stir together PB and frosting.
- (Optional) Stir in cake (it will crumb and that’s okay).
- Pour into pan and smooth down.
- Chill in fridge until set, then cut and consume approximately 5 pieces in one sitting (not optional).
I could not stop eating this fudge, like I-might-throw-up-but-not-until-after-I-have-another-piece couldn’t stop. I definitely think it was better at room temp, albeit quite soft. The cake was an interesting textural addition, but I think it dried out quickly, especially when refrigerated.
You HAVE to make it today. Did I mention it’s nauseatingly good?
Wait, what? You don’t have any extra cake laying around? While I am still totally judging you for it, so what!? Using only the PB and frosting will be just as awesome, if not more so. That’s my plan for the next time I make it, which, let me not lie, will probably be as soon as I’m done with this post.
