Reviewed: Oct. 15, 2009

I made this for my birthday and the only difference I made was to use almost all applesauce for the oil that was called for in the box cake mix. I used an orange peeler to poke holes in the cake, but I found out this was not large enough as almost none of the choc/pb mix seeped into the cake. I had bought a can of frosting for the top of the cake thinking the filling would seep in completely. I was wrong and didn't need it since my choc/pb made 1/4-1/2 inch thick frosting on top. My personal taste would be to make again using more peanut butter and less chocolate chips, but others eating the cake that said they weren't big peanut butter fans, said they would not enjoy it then. I would say the pb flavor was pretty mild. I would also consider making again using half chocolate chips and half butterscotch chips! VERY YUMMY cake!

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Holly

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Reviewed: May 1, 2009

Took this to a party and everyone loved it.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Jan. 31, 2009

I made this recipe as written except I added a little vanilla extract to the cake mix. I always do this,I think it makes the box mixes taste better. And I have to give this a "5 star" rating. It may not be the fanciest cake ever. But it taste really good. It's very easy to make and you probably already have the ingredients on hand. Do make the holes plenty big and make sure the cake is right out of the oven when you put the chocolate mixture on. I just kept going over the cake with the spatula and the filling was pushed into the holes. I baked the cake in a glass pan so I could check it at the bottom. The semi-sweet chocolate is very rich. If you're not a chocolate lover, you may prefer to use milk chocolate chips. Please try.

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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 22, 2007

Did not like. Something seems to be missing in the frosting. Sugar, maybe?

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sahes

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Reviewed: Apr. 24, 2007

I used 12 oz dark chocolate chips and creamy peanut butter for my hubby's birthday cake. Our kids (7 & 9) gave it "20 thumbs up" but I thought the peanut butter taste was barely there, maybe due to the dark chocolate chips instead of milk chocolate. The rest of my family rates it at 5 stars but I gave it 4 because I expected a Reese's Peanut Butter Cup flavor but it wasn't that strong. Thanks, will put this in my 'keeper' file.

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Johanna

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

This cake was wonderful. The mixture of chocolate and peanut butter is always terrific. The only change I made was that I used milk chocolate chips instead of semi-sweet, I just don't care for the darker chocolates. Also, I didn't use the stove to melt everything, I cheated and used the microwave. I will no doubt be making this one again.

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Inked Mom

Cooking Level: Intermediate

Living In: Freeport, Texas, USA

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Reviewed: Nov. 28, 2006

This is a great recipe. I used the Chocolate Cavity Maker Cake recipe from this site instead of the cake suggested in this recipe. Boy was it rich! I took it to my office and everyone loved it. It would even be good without the peanut butter. You could also try putting cinnamon in with the chocolate instead of peanut butter.

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LilCook

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Reviewed: Oct. 25, 2006

I loved this recipe. The cake was very moist and the combination of peanut butter and chocolate worked out great... I will do it again and again and again...

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Ph

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Reviewed: Aug. 19, 2006

This is a great easy recipe. My 13-year-old son LOVES this cake. I have made it with chocolate cake too and it is even better.

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TBUTHE

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Reviewed: May 24, 2006

Very Good--VERY rich! I use the cake mixes from scratch recipie because I didn't have a white cake miz on hand--and it was very tasty.

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DIANEA5

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 21, 2005

This cake was good and easy, containing things I generally have on hand. I wish I had done 3 things though: 1) I was afraid it was too much butter and water. I halfed those and should not have because those are probably what makes the sauce thin enough to fill the holes well. 2) I should have made more holes. 3) I should have made the holes BIGGER! I did use only a 12 oz pkg. of milk chocolate chips, and do not regret that. It was yummy and went well with ice cream.

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Joelsjen

Cooking Level: Expert

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Reviewed: Jun. 11, 2005

You must be a peanut butter & chocolate lover to appreciate this cake. If you are, you'll love it. Very simple to make.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Apr. 26, 2005

The frosting was great, but it was really just a white cake with peanut butter/chocolate frosting. Not my favorite, but I might use the icing for other stuff...

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Jun. 3, 2004

I seem like a broken record when I rate recipes, but once again, yum! So easy to make. You have to use a wooden spoon so you get large holes for the fudgey part to get down in the cake. I wouldn't change a thing about this cake. The biggest problem I have is making this cake last more than one day in my house. Thanks Deb!

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Reviewer:

COLLEEN**

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Reviewed: May 15, 2001

Very tasty - Holes poked in cake must be large enough for frosting to flow into otherwise you end up with about 1/4" of a thick chocolate frosting on top of a white cake.

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