Reviewed: May 20, 2012

If I could give 4.5 I would It is delicious however I baked only 25 mins or so at 350 gas stove, in the 9 13 pan, I used peanut butter instead of the chips and shortening I added chocolate chips to the melted butter as well as cocoa because some reviewers said it wasnt flavorful enough I agree it has a hint of peanut butter and chocolate but not prodominent, KNowing this before you make the recipe does help I do recommend making the cake it was perfect density and delicious

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Reviewer:

dolce de leche

Reviewed: Apr. 29, 2012

The peanut butter was not very pronounced.

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Reviewer:

kdubs101

Reviewed: Mar. 31, 2012

Delicious! Used 3/4 cup creamy peanut butter beacuse i didnt have the chips and used cream cheese peanut butter frosting :)

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Reviewer:

Benny's Mom

Reviewed: Sep. 5, 2011

I like it, but it's a little lite on flavor.

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Reviewer:

Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Bartlett, Illinois, USA

Reviewed: Jul. 5, 2011

Moist, yet a tad bit crumbly. Perhaps next time I will throw some chocolate chips in to add some excitement!

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Reviewer:

Claire

Reviewed: Jun. 11, 2011

Oh my goodness. If you are a peanut butter and chocolate lover, this is the cake for you. I followed the recipe with a couple of changes based on previous reviews. I used a cup of peanut butter for the chips and added a cup of semisweet chocolate chips to batter. I cooked it in a heavy bundt pan for 50 mins. Cake is so moist. I used the satiny chocolate glaze to which I added 1/4 cup peanut butter. It is pretty rich with these changes but oh so good.

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Reviewer:

pgraham1

Reviewed: Feb. 14, 2011

This recipe is awesome!! I will definitely be making it again. It has a great flavor and is nice and moist.

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Reviewer:

Natalie G.

Reviewed: Jan. 16, 2011

Pretty good! Everyone enjoyed....not dry at all and I used 1/2c crunchy PB and 1/2c creamy PB in place of the chips. I too made in a bundt pan and glazed with a can of chocolat frosting that was microwaved for 30-40 seconds until pourable. Sprinkled mini choco chips on top. Pretty presentation. The only think I would do different next time would be to use a yellow cake mix instead of the white....Dont get me wrong, I love the taste of white cake mix....but I think with this recipe it was kinda batteling the flavor of the PB and a yellow mix would have gone better... Non the less a yummy cake.

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Nov. 26, 2010

Yummy in my tummy! I made a chocolate peanu butter frosting and topped it with peanut butter chips. Thanks for the recipe. I may have mixed it too much, or it's just the recipe, but I thought it was a little too dry for my taste, not that I didn't thoroughly enjoy it!

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Reviewer:

pnormbju

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

Reviewed: Oct. 29, 2010

This cake is wonderful! I substituted 1 cup creamy peanut butter for the pb chips and shortening. I baked it in a bundt pan at 350 degrees for one hour and served it with the Fluffy Peanut Butter Frosting recipe from this site. Moist and delicious!

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