"A nostalgic peanut butter cake." — Rosina
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packed brown sugar
2 1/2 cups
sifted all-purpose flour
4 1/2 tablespoons
1 1/2 teaspoons
The cake was great and easy to make. We didn't like the icing, though. Next time we're thinking of using cream cheese or chocolate frosting.
Unfortunately, I was really disappointed in this recipe. The cake was very dry and not at all flavorful. I changed the icing recipe in hopes of saving the cake, but it really wasn't worth the effort. The ratio of baking powder to flour seems very high, also.
It was not very good, but kids will probably eat it
Too dry, and tastes like flour.
I didn't read the other reviews until after I had the cake in the oven, so I was a bit worried how it would turn out. Luckily, it wasn't bad, aside from being a tad less moist than I like my cake. I used skim milk and skipped the frosting alltogether, instead opting to dust the top of the finished cake with powdered sugar.
This cake would have been WAY too dry had I followed the recipe exactly. It did not even resemble cake batter until I added another egg and another cup of milk at the end. I also used chocolate frosting.
I found this cake very dry but had a good flavour. If I make it again will add more milk to it. When I tried to poured the batter in the pan I had to scrape it out of the bowl just to get it into the pan.
It's moist and tasty, but just a little too sweet. Need to cut down on half portion of sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 76
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