OMG!

Thanksgiving has come and gone, and so, too, the left-overs.

My sister hosted this year, so I had less to prepare and fewer left-overs. She asked me to make the cornbread dressing and a dessert. I threw in a fruit salad, because I was craving fruit. And I knew, without a doubt, that dessert had to be chocolate. How did I know? My chocoholic brother-in-law says that any dessert that is not chocolate is a waste of sugar.

I chose to make a dessert that had his name written all over it. Peanut Butter Fudge cake. Peanut. Butter. Fudge. Cake. What about doesn't sound good? In fact, this cake is so good, I never got a chance to take a picture. It was gone in a matter of minutes.

It's easy, it's moist, it's delicious.

PEANUT BUTTER FUDGE CAKE

Oven 350. Grease and flour a 13 x 9-inch cake pan.

Stir together in a bowl and set aside:
2 cups sugar
2 cups self rising flour

In a large saucepan, combine:
2 sticks butter (or 1 stick butter, 1 stick margarine)
1/4 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
Using a whisk and stirring constantly, heat the mixture over medium heat until the butter melts and the surface is covered with bubbles. Add, if desired:
1/2 cup chopped nuts, optional (I don't add them)

Then stir the sugar/flour mixture into the hot mixture until blended. Add:
1 teaspoon vanilla

Bake for about 25 minutes.

As soon as the cake comes out of the oven, cover the top with peanut butter. I use creamy but you can use crunchy. I like a fairly thick layer of peanut butter, so I use at least 1 cup....maybe more. I just put big blobs of peanut butter over the cake and let it melt for a minute or so and then spread it evenly. Let the it cool for about 30 minutes before frosting.

FROSTING
In a large saucepan, sitr together:

4 tbs butter
1/4 cup cocoa
6 Tablespoons buttermilk
Heat on medium heat till butter melts and mixture is covered with bubbles. Then stir in:

1 pound powdered sugar (sift if it looks lumpy)
1 teaspoon vanilla
1/2 cup nuts, optional (I don't use them)

Pour over cake and let sit for a few minutes to firm.

Leave the cake in the pan to serve and store.

Fix a big glass of cold milk and sit down with a piece. Close your eyes and savor the moment that the soft, fudgy, rich deliciousness hits your tongue. And then move out of the way, because a crowd of chocolate loving fiends will soon come running.