Reviewed: Aug. 4, 2009

Made it several times to raves of "Delicious!" and "This is yummy!" I use a 9x13 and a chocolate icing!

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lovethislife!

Cooking Level: Expert

Home Town: Dresden, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Jul. 10, 2009

Great recipe. It was a big hit at my work! I followed the suggestion to use all butter (not butter and oil) and also topped with some leftover choco frosting I had. A definite winner!

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krismrich

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

Great cake! I frosted it with a chocolate cream cheese icing I had left over from my bf's Banana Chocolate Truffle B'day cake. The cake was great with the chocolate cream cheese icing. The cake itself was moist and had the perfect peanut butter flavour.

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Apr. 24, 2009

Very good.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Feb. 16, 2009

My peanut butter loving kids would not eat this! Heavy and overly-sweet. Not what we expected.

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ELENA14

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

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Reviewed: Jan. 16, 2009

You know, I just don't get it---all of these five stars, and I just wasn't crazy about this. Firstly, the flavor was just really not that exciting (and I am a huge PB lover). It was just a little bland to me. Then, I baked the cake as directed, took it out when the toothpick came out clean, tried to spread the frosting on top and the top of the cake just peeled right back; the frosting was totally unspreadable. The cake looks a mess. I tried to salvage it by tossing some chocolate chips on it to bring a little flavor. It's better, but just not great. Sorry!

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Lemon Mama

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

Wow! I just finished a piece of heaven! I made some modifications that worked well. I used cake flour(Don't forget to add about an eighth of a cup extra)instead of all purpose. I also added about a half cup of mixed white, butterscotch,and semisweet chips in the saucepan with the peanut butter. It didn't need frosting. I served it with a dollop of real whipped cream.

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perla

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

This cake was dense, moist, and had the right amount of peanut butter flavor. I made it in 3 9" round cake pans to make a birthday cake. I sealed the cake with vanilla buttercream icing, and when that was dry I piped on chocolate whipped cream frosting. Everyone loved it! (To make the chocolate whipped cream; 1 cup heavy cream, 1.5 tablespoons unsweetened cocoa, 2 tablespoons sugar. Put all ingredients in a bowl, mix the ingredients together with a fork, then put in the freezer for a half hour, take out and whip until stiff peaks form.

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linzz

Cooking Level: Intermediate

Home Town: Pennsauken, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 23, 2008

I tried this recipe and brought it to a party. Very moist. It was a hit!! I doubled the recipe to make a bigger sheet cake. That cake was devoured within an hour. I didn't use frosting recipe. I use a stick of butter, 1 cp PB, 1 block of cream cheese, 1/4cp of milk and 1/4cp flour. Blend until smooth. Everyone loved it. Even the picky eaters enjoyed it.

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Simon

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Reviewed: Nov. 22, 2008

This cake was awesome! Everyone loved it. I put a simple peanut butter icing on it!

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momto12

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

Oh, my! This is SO good! My 8-year-old daughter made this herself and won a third-place ribbon in a Girl Scout bake-off. The first and second place winners were both chocolate cakes. People could not quit raving about how moist this cake is. We used 2% milk instead of buttermilk and baked in two round cake pans. We also used a slightly different variation on the icing - similar ingredients only you boil for a finished product that tastes just like peanut butter fudge! If you can, make this a day or two in advance. It's one cake that truly tastes better the longer it sits! Now back to the kitchen for that last piece...

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Reviewed: Sep. 8, 2008

Oh boy was this good...I had to use chocolate frosting because I ran out of peanut butter! Still very good.

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jelene

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery enough for my taste, but it was. I did add just a sprinkle of salt to the icing to draw out the flavor a bit, as I used unsalted butter. I will definitely make this again as a simple way to satisfy a PB cake craving!

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NetteNet99

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

I made this for my daughters 6th birthday. See pic. It was a huge success. Great recipe.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: May 19, 2008

Reminded me of Reese Pieces candy on the first bite. It is a tasty dessert and large enough to feed a crowd. (If you're not cooking for a crowd you should consider freezing portions of it so you can take out just enough at a time to curb your peanut butter craving.) The baking time for me was about 30-35 minutes, although I used a stone sheet so it could have been a factor. Other than that, the recipe resulted in a perfectly prepared cake so thank you.

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Alanna

Cooking Level: Expert

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Reviewed: Feb. 16, 2008

I thought this was okay, but my husband wouldn't shut-up about it so I had to give it five stars. Very moist and a very mild flavor. I would like to try this with different frostings, too. Very easy to make. Obviously I'm making this again since this is my hubby's new favorite cake:)

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Feb. 2, 2008

I made this a layer cake. I used heart shaped pans, and it turned out great! Followed recipe exactly except used cake flour. Frosted with Rich chocolate frosting from this site. May add just a tad more peanut butter next time. Really great recipe.

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k. stahl

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Reviewed: Nov. 17, 2007

Great cake! Doubled the icing. Very moist and delicious!

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Kendra

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting!

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Sharon Anne

Cooking Level: Expert

Home Town: Ludlow, Massachusetts, USA

Living In: Warren, Massachusetts, USA

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Reviewed: Sep. 19, 2007

We love this cake. I doubled the icing, however. In place of mini-marshmallows I used 5 large ones (10 if you double it). Great!

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LBonthelake

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Peanut Butter Sheet Cake

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