Recipe by Tammy Mattice
"Yummy peanut butter crumb cake with chocolate chips."
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2 1/4 cups
packed brown sugar
creamy peanut butter
eggs, lightly beaten
semisweet chocolate chips
I added a cup of milk chocolate chips to the batter and reduced the chips on top by half. It was easy, quick to prepare, and my family loves it. I'll be taking it to church functions!
I really, really wanted to like this cake, but it was very dry and did not have as much peanut butter flavor as I had hoped for. Great concept, though. Thanks!
This cake was easy to make, and tasted great.
The cake turned out really moist. I only used half a cup of chocolate chips on top. Hubby took the rest to work, they were all happy to find it doesn't taste as rich as it looks, which is a good thing. It had just the right amount of sweetness and peanuty taste for us.
One word YUM !!!! Quick easy, this cake is moist, brought it down to my brothers and not only did he have 1 piece not 2 BUT 3. This one is a hit !!!. The only thing I'd do different is less chocolate chips.
My family loves this cake... it's a great one to take to potlucks, etc as it isn't too rich and has a nice peanut butter flavor. My mom made this exact recipe when we were growing up and I was very happy to find it on here.
I used this recipe for cupcakes and they turned out great! The only change I made was using butter instead of margarine and used splenda instead of sugar and they came out very moist with just the right amount of peanut butter flavor. I would highly recommend this recipe to anyone who loves peanut butter.
Very good. Made this for a family reunion over the weekend, and it went over very well. My personal feeling is that it could use more peanut butter flavor in the cake part itself, but I don't know how you would do that without altering the texture. Over all really good!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cake VI
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 165
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