PB&J Fudge Cake
What you see is what is left after the company demolished the cake: "Yes, it's a bit rich, but can I have another slice?"
Notice the olallaberry preserves just on top of the peanut butter layer. Preserves are not mixed into the peanut butter filling it only looks like it is mixed in, but it is a result from slicing the cake.
This is not intended to be a lesson on how to modify recipes in magazines and newspapers, but the modification was so easy and the result so good that it makes sense to share it. — Hallie
Here is a rich cake recipe from a reliable source: The Bakers Catalogue from King Arthur Flour. Rich cakes are easy to modify and they have enough substance to accept GF flour. Modification instructions below.
Follow recipe as is excpt for the following changes:
- Sugar: 1/2 cup each of brown and white sugar. Brown sugar is not packed. This makes for a slightly less-sweet cake. This cake is plenty sweet enough!
- 1/2 cup each Bette Hagman's Four Bean Flour blend and Carol Fenster's Sorghum-Corn flour mix (see Public Domain Fenster Recipe: See Alternative Bread Flour Recipe on Experiment-3)
- 3 Tablespoons each black cocoa powder (Purchase from King Arthur Flour - It will have a lighter chocolate flavor without it.) and 3 Hershey's cocoa powder
- 1-1/2 teaspoons baking powder
- 1 Tablespoon regular instant coffee
- 3/8 teaspoon baking soda
- 1/4 + teaspoon each Guar and Xanthan gums (Guar gum is really important in this recipe as in all cake recipes)
- You can use any type of milk. I used 1% and there was certainly no lack of richness.
- Use your electric mixer
- Peanut butter sticks, so you will need to scrape the work bowl down with a rubber spatula.
- Used bittersweet chocolate instead of semi-sweet.
- Instead of cream, used 1% milk and a Tablespoon of smooth peanut butter
- On the top of the peanut butter filling, spread 2 Tablespoons blackberry or ollaberry preserves. Don't use jelly. Use preserves.