This recipe is great as is. It is easy to put together. It stays chewy and has a great peanut butter taste without tasting like burnt peanut butter that so many do. My personal preference is to add more chocolate chips (about 12 ounces) and replace the M&Ms with Reeses peanut butter chips.

Reviewed On: Jun. 28, 2011

YUM! I've never made funnel cake before. This one turned out just like those at the beach. Crispy on the outside with just the right softness on the inside. I followed the directions exactly except for adding a little vanilla. I used whole milk - I'm not sure if that makes a huge difference or not since it's not specified what type but I know most of my baked goods come out better with whole milk. I also used canola oil which hopefully made it a little less unhealthy. It would be a 5 star without the vanilla but I like the addition of it. I used an empty lemon juice bottle to squirt it into the oil which worked really well. Make sure whatever you use has a big enough hole or else you'll wind up with really skinny strands which over crisp.

Reviewed On: Sep. 23, 2010

This is such a yummy cake. I've been making it longer than I can remember. It was one of the first cakes I learned to make as a kid. As is it's a five star cake but I've also experimented with it over the years. I generally use chocolate chips or a Semi-Sweet Chocolate bar. I also sometimes make it in my bundt pan and after the peanut butter cools I melt the chocolate in a plastic bag snip off the corner and drizzle it over the top. It is much easier to cut this way and a bit prettier. It's especially pretty if you use dark, milk and white chocolate to drizzle over the top of the bundt.

Reviewed On: Aug. 28, 2010