Peanut Butter and Chocolate Cake II Recipe

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Most Helpful Positive Review

Apr 26, 2007

Excellent recipe. Light and fluffy cake with a nice thick topping. Very rich tasting (have a lot of milk on hand for your guests to drink). I constantly stirred the contents of the saucepan until everything came to a boil (to avoid cooking the eggs as another Reviewer had that problem) and it worked out fine. One last note, warm up the chocolate icing when you are ready to ice the cake, it spreads a lot easier.

—Lally

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Most Helpful Critical Review

Feb 08, 2007

I think it may be a better idea to add the eggs after the hot wet ingredients are added to the dry ingredients because heating the eggs caused them to cook a little.

—wonder

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38 Ratings

Mar 05, 2006

It smelt good and looked good before I put it into the oven. It didn't turn out at all, it was hard and thick and didn't puff up, I followed your instructions exactly and would like to know how everyone else succeded! Very disappointed :(

—CABNOLEN

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Jan 15, 2004

This is the best cake i have EVER eaten! Very wonderful! A must recipe for any peanut butter lover!

—IMAGROOVY1

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Nov 09, 2008

I made this cake for my husband's birthday & it was a hit. He is a huge peanut butter & chocolate fan & difficult to please, but received rave reviews. I'll make this one again. Thanks for sharing the recipe.

—NICOLE B

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Dec 28, 2007

If I could give this recipe six stars i would. I made this cake for my finance's birthday, and he loved it! The cake was sooo moist, and the frosting was absolutely delicious. I did take the advice of adding the eggs after the hot ingredients are added to dry. I used crunchy peanut butter and it was great! I will defiantly make this again

—shannon

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Mar 23, 2007

This is superb, however, I have "cheated" and used box cake mix and even box brownies, then made the peanut butter & chocolate toppings as directed. Everyone always loves it.

—TRISTAR00

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Feb 05, 2007

Although I think this cake and frosting were great, it was a bit rich. I was hesitant to add oil to the peanut butter and in hindsight I don't think it was needed at all (in fact, it really didn't even need the peanut butter to be delicious!) I would make again but definately would leave the oil out of the PB. Thanks for sharing the recipe.

—Sue T

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Nutrition

Calories
718 kcal
36%

Carbohydrates
93.1 g
30%

Cholesterol
36 mg
12%

Fat
36.7 g
56%

Fiber
3 g
12%

Protein
10.1 g
20%

Sodium
446 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Butter and Chocolate Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 718
** Calories from Fat: 330

% Daily Value *
** Total Fat 36.7g 56 %
** Saturated Fat 7.1g 36 %
** Cholesterol 36mg 12 %
** Sodium 446mg 18 %
** Potassium 269mg 8 %
** Total Carbohydrates 93.1g 30 %
** Dietary Fiber 3g 12 %
** Protein 10.1g 20 %
** Sugars 72.5g
** Vitamin A 21 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 20 %
** Thiamin 20 %
** Niacin 46 %
** Vitamin B6 9 %
** Magnesium 21 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.