Recipe by Shuern Hilliard
"Peanut butter cake with peanut butter frosting"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
creamy peanut butter
crunchy peanut butter
1 (16 ounce) package
I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation.
I found this cake to be very bland. It was nothing special to say the least. I doubled the peanut butter in the cake, however, I could still just barely taste it! Perhaps it was so bland because I didn't make the glaze. In general, my family finds that frosting or glaze overwhelms a dessert and makes it too sweet, but perhaps with this cake, the glaze is just what it needs.
very good, I added both creamy and crunchy peanutbutter to the recipe and it was delicious.
This recipe is exactly like granny used to make...it is perfect. I read some of the other reviews and agree that modifications chsnge the cake, if you want light and fluffy You will need to change, but it is definitely not horrible, it is exactly what i grew up with...yum yum...thank you
With many modifications, it turned out fabulously. but it would have been horrible if I hadn't changed so much.
This cake was very good. I was impressed with the outcome, a moist and delicious sweet cake. I thought that with the amount of sugar, it would be too sweet, but it proved me wrong. Although I doubled the amount of peanut butter, the recipe worked perfectly for me.
Ok so I'm not sure if I did something wrong or what. I followed the recipe abd the cake has been in the oven for almost 45 minutes and it's not cooking the whole way through....any ideas?
we loved it!!....warm with chocolate syrup drizzled over the top ... Oh my Goodness!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cake IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 354
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See smart tips that make baking and cleanup a snap.
It’s Texas sheet cake with a peanut butter twist.
Switch up your classic chocolate molten lava cake with a peanut butter version!