Peanut Butter Cake VI Recipe -
Peanut Butter Cake VI Recipe
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Peanut Butter Cake VI

Recipe by  

"Yummy peanut butter crumb cake with chocolate chips."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
  2. In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2003

I added a cup of milk chocolate chips to the batter and reduced the chips on top by half. It was easy, quick to prepare, and my family loves it. I'll be taking it to church functions!

Most Helpful Critical Review
Jul 30, 2007

I really, really wanted to like this cake, but it was very dry and did not have as much peanut butter flavor as I had hoped for. Great concept, though. Thanks!

Aug 07, 2003

This cake was easy to make, and tasted great.

Apr 15, 2008

The cake turned out really moist. I only used half a cup of chocolate chips on top. Hubby took the rest to work, they were all happy to find it doesn't taste as rich as it looks, which is a good thing. It had just the right amount of sweetness and peanuty taste for us.

Sep 03, 2006

One word YUM !!!! Quick easy, this cake is moist, brought it down to my brothers and not only did he have 1 piece not 2 BUT 3. This one is a hit !!!. The only thing I'd do different is less chocolate chips.

Feb 20, 2009

My family loves this cake... it's a great one to take to potlucks, etc as it isn't too rich and has a nice peanut butter flavor. My mom made this exact recipe when we were growing up and I was very happy to find it on here.

Feb 18, 2009

I used this recipe for cupcakes and they turned out great! The only change I made was using butter instead of margarine and used splenda instead of sugar and they came out very moist with just the right amount of peanut butter flavor. I would highly recommend this recipe to anyone who loves peanut butter.

Jul 17, 2005

Very good. Made this for a family reunion over the weekend, and it went over very well. My personal feeling is that it could use more peanut butter flavor in the cake part itself, but I don't know how you would do that without altering the texture. Over all really good!


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 269 mg
  • 11%

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

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