This was delicious! The only thing I would change is to put a little more of the chocolate batter in it. Yummy even so!
This cake was very good, everyone who tried it really enjoyed it! One thing, I was well into making the cake and realized I was out of eggs. I subsituted a healthy splash of milk instead and this cake came out wonderfully! I used peanut butter frosting, which was the perfect complement! Will definitely make this one again!
I used a cup of creamy peanut butter instead of peanut butter chips, and I threw in a little vanilla. This went over awesome! It was rich and moist and dense, and the peanut butter lovers were in heaven! I left the leftovers for a family with kids, and they brought their friends over just to taste the cake.
Good recipe. I didn’t love the peanut butter chips, though. I thought it would’ve had more of a peanut butter taste with real peanut butter, so I’ll try that next time.
These were so moist and delicious. I used peanut butter instead of chips cause that’s what I had on hand. I also doubled the amount of chocolate batter before I added the one and a half cups of the peanut butter batter to it. I wanted them equally chocolately and peanut buttery! I made a ganache w/bittersweet chocolate and cream and they were fantastic.
Ingredients:
1/4 cup unsweetened cocoa powder
2 tablespoons confectioners’ sugar
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