I, too, have been making this for years and only now decided to review it. This recipe makes a very moist and lovely sponge cake. I apply the peanut butter as soon as the cake comes out of the oven. Then I transfer the cake to the freezer for 1 hour until the peanut butter is set. This makes it very easy to apply the melted chocolate which I then score before it gets hard. Everyone just loves it. A simple recipe with professional results!

Reviewed On: Mar. 13, 2009

Some recipes are worth tweaking if they have potential, but this is not one of them. Not only do they bake up flat, but they are positively TASTELESS. If you don't mind wasting your time and good ingredients, then this recipe is for you. I personally will not make again.

Reviewed On: Oct. 24, 2008

Easy, simply, delicious, foolproof!

Reviewed On: Dec. 26, 2007