I have been baking cakes for over 20 years. I wanted to try a new chocolate peanut butter cake, so I tried this. Let me say I was quite disappointed. I followed the directions exactly and I found the cake to be too dry and crumbly. I baked it for 20 minutes in a 9x13 pan. The thin peanut bitter layer needed something else and the frosting was too sweet and rich for this particular cake. It definitely overpowered the cake's flavor. One reviewer was right when saying you only need to eat a small piece because of the sweetness. (and I LOVE sweet!) I ended up refridgerating it overnight to see if that would help the dryness and it actually did. The cake is not nearly as crumbly and it's a bit denser than yesterday after I baked and frosted it. I doubt I will make this cake again, but thank you for the recipe just the same.

Reviewed On: Jan. 15, 2012

I made these over the weekend, as is. I didn't change anything and I thought they turned out great! Cooking time for my oven was at 350 for 9 minutes. You don't want them too brown, they'll taste burnt. My family enjoyed them!

Reviewed On: Dec. 12, 2011

This is wnderful with or without frosting! Very moist and flavorful! A pefect fall (or anytine!) dessert!

Reviewed On: Sep. 28, 2011