Reviewed: May 18, 2012

This recipe is exactly like granny used to make...it is perfect. I read some of the other reviews and agree that modifications chsnge the cake, if you want light and fluffy You will need to change, but it is definitely not horrible, it is exactly what i grew up with...yum yum...thank you

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Reviewer:

beccac

Reviewed: Dec. 17, 2011

this was by far the best cake I ever made I got a new job as a baker and the kitchen mgr wanted a peanut butter cake I did add a box of butter pound cake mixture with it only to make the cake bigger and it was supper big and taste just meltin you month

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Reviewer:

evengail

Reviewed: Oct. 1, 2011

With many modifications, it turned out fabulously. but it would have been horrible if I hadn't changed so much.

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Reviewer:

stacekins

Reviewed: Oct. 8, 2010

This cake was very good. I was impressed with the outcome, a moist and delicious sweet cake. I thought that with the amount of sugar, it would be too sweet, but it proved me wrong. Although I doubled the amount of peanut butter, the recipe worked perfectly for me.

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Reviewer:

LARADEBOKX

Reviewed: Dec. 27, 2009

Ok so I'm not sure if I did something wrong or what. I followed the recipe abd the cake has been in the oven for almost 45 minutes and it's not cooking the whole way through....any ideas?

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Reviewer:

msbusychild

Reviewed: Jul. 10, 2009

we loved it!!....warm with chocolate syrup drizzled over the top ... Oh my Goodness!!!

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Reviewer:

rmscott73

Reviewed: May 4, 2009

as written, I don't think this cake would have had much peanut butter flavor at all. I took others' suggestions and doubled the peanut butter. I also found the batter quite runny, as in a previous review, so added 1/2 c extra flour. maybe I should have added more oil too.. because this cake turned our really dry and crumbly. I used some chocolate chips also & baked in a bundt pan. I did do a peanut butter glaze, and melty chocolate for some color & added flavor - without the glaze, this cake would have been inedible. I was very disappointed, as it was a birthday cake for one of my best friends - and now I owe him another.

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Reviewer:

love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

Living In: West Linn, Oregon, USA

Reviewed: Nov. 15, 2007

I found this cake to be very bland. It was nothing special to say the least. I doubled the peanut butter in the cake, however, I could still just barely taste it! Perhaps it was so bland because I didn't make the glaze. In general, my family finds that frosting or glaze overwhelms a dessert and makes it too sweet, but perhaps with this cake, the glaze is just what it needs.

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Reviewer:

Kristine

Cooking Level: Expert

Reviewed: Aug. 4, 2003

very good, I added both creamy and crunchy peanutbutter to the recipe and it was delicious.

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Reviewer:

EWARREN1

Reviewed: Mar. 11, 2002

I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation.

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