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Midnight Peanut Butter Fudge Cascade Cake

A rich chocolate cake topped with creamy peanut butter fudge and drizzled with melted chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box box of chocolate cake mix You can substitute with vanilla or gluten-free cake mix.
  • 1 cup water Use brewed coffee for enhanced chocolate flavor.
  • 1/2 cup vegetable oil
  • 3 pieces eggs
For the peanut butter fudge layer
  • 1 cup creamy peanut butter Can be swapped with crunchy peanut butter.
  • 1/2 cup butter Add an extra tablespoon for a creamier texture.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
For the chocolate drizzle
  • 1 cup semi-sweet chocolate chips Use white chocolate chips for a different flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until just combined.
  3. Pour the batter into the prepared baking pan.
  4. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Fudge Layer
  1. In a saucepan over medium heat, melt the peanut butter and butter together, stirring until smooth.
  2. Add in the powdered sugar, vanilla extract, and milk, mixing until fully combined.
  3. Once the cake is cool, pour the peanut butter fudge mixture over the top, spreading evenly.
Chocolate Drizzle
  1. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  2. Drizzle the melted chocolate over the peanut butter fudge layer in a nice cascade pattern.
  3. Let it set before serving.

Notes

Serve with vanilla ice cream or whipped cream, and fresh berries for contrast. Leftovers can be stored in the refrigerator for up to a week or frozen for longer storage.