A really great, peanut-buttery recipe! It's very rich, and I can imagine that it would go well with brownies. I made it with the "Black Magic Cake" recipe from this site. The only change I made was the addition of 1 tsp vanilla.

Reviewed On: May 1, 2009

I made this last night with the "Fluffy Peanut Butter Frosting" recipe from this site. The cake was delicious, moist and tender. I had no trouble getting it out of the pan and keeping it in one piece (as some other reviewers have had) but it IS extremely tender. Whatever frosting you use needs to be super-spreadable or it will tend to tear the cake. Although the PB frosting was great, it tended to overpower the cake. Next time, I will use the PB as a layer between the cakes, cover the outside with chocolate, and just dot the top with more PB frosting.

Reviewed On: May 1, 2009

I've made this twice and like it very much, but it was noticably better with one important change: I used 3 *bulbs* of garlic rather than 3 cloves, and roasted the bulbs for 30 minutes (drizzled with olive oil) before using them.

Reviewed On: Apr. 18, 2009