Name: Fudgy peanut butter cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 100.00 g dark chocolate chopped; 65.00 ml nestlé sweetened condensed milk; 55.00 g peanuts roasted, sunsalted; 125.00 g butter; 85.00 ml brown sugar; 85.00 ml castor sugar; 1.00 eggs large; 375.00 ml flour self-raising; 170.00 ml sour cream; icing sugar to garnish; 2 Tbs peanut butter

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Ingredients (11)

CHOCOLATE FILLING

100.00 g	dark chocolate — chopped
65.00 ml	nestlé sweetened condensed milk
55.00 g	peanuts — roasted, sunsalted

CAKE

125.00 g	butter
85.00 ml	brown sugar
85.00 ml	castor sugar
1.00	eggs — large
375.00 ml	flour — self-raising
170.00 ml	sour cream
	icing sugar — to garnish
2 Tbs	peanut butter

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Method:

Melt chocolate over hot water, stir in condensed milk and chopped peanuts. Keep warm. Cream butter, peanut butter, sugars and egg together until light and creamy. Stir in sifted flour alternately with sour cream. Spread half the cake mixture in a greased and floured 20 cm ring tin. Spread the chocolate filling evenly over the cake batter and top with remaining batter.

Bake in a preheated oven at 170 ºC for 1 hour. Allow to cool in tin for 10 minutes before turning onto a wire rack. Dust with sifted icing sugar when completely cool.