we loved it!!....warm with chocolate syrup drizzled over the top ... Oh my Goodness!!!

as written, I don't think this cake would have had much peanut butter flavor at all. I took others' suggestions and doubled the peanut butter. I also found the batter quite runny, as in a previous review, so added 1/2 c extra flour. maybe I should have added more oil too.. because this cake turned our really dry and crumbly. I used some chocolate chips also & baked in a bundt pan. I did do a peanut butter glaze, and melty chocolate for some color & added flavor - without the glaze, this cake would have been inedible. I was very disappointed, as it was a birthday cake for one of my best friends - and now I owe him another.

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.

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.