Comments on: Fudge and peanut butter and fudge and peanut butter and fudge and peanut butter and fudge. With fudge on top. http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Alice http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-32156 Alice Sun, 24 Jan 2010 02:21:19 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-32156 This has been a huge hit at two potluck dinners I've taken it to. I bake it in three 9" layers, which are thin enough that I don't have to split them. I also use less than the full amount of milk in the peanut butter filling; I have no trouble spreading it onto the layers, which then don't shift in transit. Seriously yummy! And yes, GO BUCKS!!! This has been a huge hit at two potluck dinners I’ve taken it to. I bake it in three 9″ layers, which are thin enough that I don’t have to split them. I also use less than the full amount of milk in the peanut butter filling; I have no trouble spreading it onto the layers, which then don’t shift in transit. Seriously yummy! And yes, GO BUCKS!!!

]]> By: Kelly http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-26600 Kelly Sun, 13 Dec 2009 13:30:54 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-26600 I have been wanting to make this cake for a while now, and this weekend I finally decided it was time. I am a very experienced baker, so I'm not sure what I did wrong, but the cake was extremely dry. I cut a slice of cake, took a bite, and proceeded to separate the cake layers from the peanut butter filling, throw the cake pieces away, and eat only the peanut butter filling (which was excellent). I was very disappointed!! I mixed it as little as possible, so I'm not sure what I did wrong. I'll try it again someday, though. <strong>Sorry about your experience with this recipe, Kelly. Try calling our Baker's Hotline (802-649-3717), they can try to figure this out with you. PJH</strong> I have been wanting to make this cake for a while now, and this weekend I finally decided it was time. I am a very experienced baker, so I’m not sure what I did wrong, but the cake was extremely dry. I cut a slice of cake, took a bite, and proceeded to separate the cake layers from the peanut butter filling, throw the cake pieces away, and eat only the peanut butter filling (which was excellent). I was very disappointed!! I mixed it as little as possible, so I’m not sure what I did wrong. I’ll try it again someday, though.

Sorry about your experience with this recipe, Kelly. Try calling our Baker’s Hotline (802-649-3717), they can try to figure this out with you. PJH

]]> By: Melissa http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-24690 Melissa Sun, 22 Nov 2009 13:29:11 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-24690 i just made this yesterday for a small dinner party -- it was a huge hit! i couldn't find my 2nd 8" round pan, so i used 2 9" squares. i also didn't halve the layers, so it was only a 2 layer cake, which meant there was LOADS of peanut butter filling in the middle, but really not *too* much. it was amazing. thanks! <strong>Glad it went over well, Melissa - I love it when you can "make do" with alternate pans and everything turns out fine. I wish more people would feel free to do that; baking really is NOT brain surgery, and it's hard to totally goof something up, in my opinion. PJH</strong> i just made this yesterday for a small dinner party — it was a huge hit! i couldn’t find my 2nd 8″ round pan, so i used 2 9″ squares. i also didn’t halve the layers, so it was only a 2 layer cake, which meant there was LOADS of peanut butter filling in the middle, but really not *too* much.

it was amazing. thanks!

Glad it went over well, Melissa – I love it when you can “make do” with alternate pans and everything turns out fine. I wish more people would feel free to do that; baking really is NOT brain surgery, and it’s hard to totally goof something up, in my opinion. PJH

]]> By: Misty http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-23982 Misty Sun, 15 Nov 2009 04:17:55 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-23982 I have made this before and it is EXCELLENT! I lost my recipe and just had to come back and get another one! I did not try it with espresso before but I sure will this time...Thanks and everyone who reads this just please know this is welllllll worth the sugar rush!! lol...Mississippi I have made this before and it is EXCELLENT! I lost my recipe and just had to come back and get another one! I did not try it with espresso before but I sure will this time…Thanks and everyone who reads this just please know this is welllllll worth the sugar rush!! lol…Mississippi

]]> By: betty http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-22536 betty Tue, 27 Oct 2009 01:54:59 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-22536 haha this fudge cake fudge looks fudge excellent fudge! haha this fudge cake fudge looks fudge excellent fudge!

]]> By: Lorena http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-20912 Lorena Fri, 25 Sep 2009 12:55:47 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-20912 I made this around a week ago for my wonderful husband and I have a question and a comment. I thought the cake turned out great. However, I normally like a dark chocolate buckeye coating, so I used a bittersweet chocolate chip on my frosting - WHOA - it was awful. Lesson learned, use the semisweet as suggested next time - or are there any changes one could make to make the glaze (as it hardened and wasn't technically in my book a frosting) sweeter without losing that dark flavor? Finally, a comment. I know, at least for me, there was a lot of PB filling and a LOT of cake scraps left over from leveling and de-crumbing and such. They looked too good to waste, so I chucked them in a batter bowl, put the lid on, and tossed it in the freezer. Yesterday, I took it out of the freezer, craving some more of that (now-gone) cake and just scooped it out like the world's best ice-cream. Wow. What a great sundae accompaniment. <strong>Lorena, Now that sounds like a delicious use of "scraps"! To achieve a smooth shiny glaze when moving from semi-sweet to bittersweet chocolate, you will need to increase the amount of corn syrup. Treat this as an experiment, as different bittersweet chocolate will have their own unique "tipping" point for this adjustment. Frank @ KAF.</strong> I made this around a week ago for my wonderful husband and I have a question and a comment. I thought the cake turned out great. However, I normally like a dark chocolate buckeye coating, so I used a bittersweet chocolate chip on my frosting – WHOA – it was awful. Lesson learned, use the semisweet as suggested next time – or are there any changes one could make to make the glaze (as it hardened and wasn’t technically in my book a frosting) sweeter without losing that dark flavor?

Finally, a comment. I know, at least for me, there was a lot of PB filling and a LOT of cake scraps left over from leveling and de-crumbing and such. They looked too good to waste, so I chucked them in a batter bowl, put the lid on, and tossed it in the freezer. Yesterday, I took it out of the freezer, craving some more of that (now-gone) cake and just scooped it out like the world’s best ice-cream. Wow. What a great sundae accompaniment.

Lorena, Now that sounds like a delicious use of “scraps”! To achieve a smooth shiny glaze when moving from semi-sweet to bittersweet chocolate, you will need to increase the amount of corn syrup. Treat this as an experiment, as different bittersweet chocolate will have their own unique “tipping” point for this adjustment. Frank @ KAF.

]]> By: Laura http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-20652 Laura Mon, 21 Sep 2009 15:01:39 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-20652 Wow! This is a wonderful cake! I made this over the weekend for a large group and it was a hit. I made two substitutions. First, I had no espresso powder, so instead I substituted brewed coffee for part of the water called for in the cake recipe. We also substituted crunchy peanut butter for the creamy used in the filling. The cake came out perfectly. We didn't use the bamboo skewers and did not have any problem with sliding layers as we transported the cake across town. Perhaps it was the crunchy peanut butter in the filling? Thank you for the wonderful recipe! Wow! This is a wonderful cake! I made this over the weekend for a large group and it was a hit. I made two substitutions. First, I had no espresso powder, so instead I substituted brewed coffee for part of the water called for in the cake recipe. We also substituted crunchy peanut butter for the creamy used in the filling. The cake came out perfectly. We didn’t use the bamboo skewers and did not have any problem with sliding layers as we transported the cake across town. Perhaps it was the crunchy peanut butter in the filling?
Thank you for the wonderful recipe!

]]> By: Buckeye Baker http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-20488 Buckeye Baker Thu, 17 Sep 2009 22:30:06 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-20488 The recipe sounds great! Since there seem to be some issues with transporting this cake, could the components be made individually, and then assembled "on site"? If so, would the peanut butter filling and/or ganache need to be refrigerated during transport? Could either be microwaved to re-warm? Thanks in advance--Go Bucks! <strong>Neither would need to be refrigerated, Buckeye. the filling might need a bit more milk stirred in if it stiffens up; and yes, the ganache can be heated in the microwave to make it pourable. So sure, you could definitely assemble on site. Still, do bring the skewers, OK? they help as you assemble, and you can remove once the ganache has set some. Good luck - PJH</strong> The recipe sounds great! Since there seem to be some issues with transporting this cake, could the components be made individually, and then assembled “on site”? If so, would the peanut butter filling and/or ganache need to be refrigerated during transport? Could either be microwaved to re-warm? Thanks in advance–Go Bucks!

Neither would need to be refrigerated, Buckeye. the filling might need a bit more milk stirred in if it stiffens up; and yes, the ganache can be heated in the microwave to make it pourable. So sure, you could definitely assemble on site. Still, do bring the skewers, OK? they help as you assemble, and you can remove once the ganache has set some. Good luck – PJH

]]> By: Dee http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-20460 Dee Thu, 17 Sep 2009 07:48:14 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-20460 I had such high hopes for this recipe! I'm quite the avid baker, I bake all the time but this recipe completely disappointed me and I feel a little bummed now. I followed everything to a T and yet the cake came out overly dense and rubbery. I don't know what went wrong but if it helps, I used an 11' square pan instead. Really hope someone can help me out...=( <strong>Sounds like your baking powder was bad, Dee - that's the usual reason for a dense, rubbery cake. Did you use King Arthur Flour and Dutch-process cocoa? Both of those would make a big difference, too. Also, perhaps an 11" square pan just offered too much inner area without support (no pan rims), unlike two 8" round pans. Sorry this didn't work for you! PJH</strong> I had such high hopes for this recipe! I’m quite the avid baker, I bake all the time but this recipe completely disappointed me and I feel a little bummed now. I followed everything to a T and yet the cake came out overly dense and rubbery. I don’t know what went wrong but if it helps, I used an 11′ square pan instead. Really hope someone can help me out…=(

Sounds like your baking powder was bad, Dee – that’s the usual reason for a dense, rubbery cake. Did you use King Arthur Flour and Dutch-process cocoa? Both of those would make a big difference, too. Also, perhaps an 11″ square pan just offered too much inner area without support (no pan rims), unlike two 8″ round pans. Sorry this didn’t work for you! PJH

]]> By: Alison T http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/comment-page-2/#comment-20420 Alison T Tue, 15 Sep 2009 17:34:39 +0000 http://blog.kingarthurflour.com/2009/08/27/fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-and-peanut-butter-and-fudge-with-fudge-on-top/#comment-20420 To Penni on Sept 11 - I live at 5300 feet, didn't adjust anything, and it rose well. My biggest issue is that I'm in Utah, and it's drier than dry here. I tend to compensate for the flour's dryness by upping the liquids, but in this case I didn't and it all came out perfectly well. Generally speaking, each KAF recipe I've tried has done well without high altitude adjustments, not sure if that's dumb luck or what. Good luck. To Penni on Sept 11 – I live at 5300 feet, didn’t adjust anything, and it rose well. My biggest issue is that I’m in Utah, and it’s drier than dry here. I tend to compensate for the flour’s dryness by upping the liquids, but in this case I didn’t and it all came out perfectly well. Generally speaking, each KAF recipe I’ve tried has done well without high altitude adjustments, not sure if that’s dumb luck or what. Good luck.

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