The cake was okay – a little on the dry side. I did use peanut butter instead of melted peanut butter chips, but I don’t think that that would affect the moisture. I made a 2 layer cake with fluffy peanut butter frosting as the filling. Topped with chocolate ganache and more peanut butter frosting. My daughters really liked this, but they are the peanut butter lovers in the family.
This cake was delicious ! I used peanut butter instead of pb chips as the others suggested. I made a ganache of semi sweet chocolate chips and whipping cream, which I drizzled over the cake. I topped it off with some finely chopped peanuts and chopped mini peanut butter cups. What a decadent dessert !
This cake was really good. I used a bitter cake mix instead of a white cake mix and used creamy peanut butter instead of chips/shortening. I frosted it with a peanut butter butter cream frosting. Got rave reviews from everyone who tried it and I thought it was very tasty… I will be making it again for sure.
Very good! I baked for an hour in a Bundt pan, then topped with Satiny Chocolate Glaze from this site and chopped Butterfingers. My peanut butter/chocolate combination-loving husband really liked it. It is a really dense cake, but good flavor.
The cake was very moist and good, but it did not have a strong PB or chocolate flavor. I would have definitely liked to have tasted more peanut butter and a richer chocolate. The consistency of it was very nice though and baked great in a Bundt pan for 50 minutes. I also added the “Satiny Chocolate Glaze” to it.
Ingredients:
1/4 cup unsweetened cocoa powder
2 tablespoons confectioners’ sugar
2 tablespoons butter, softened
2 tablespoons hot water
1 cup peanut butter chips
1 tablespoon shortening
1 (18.25 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
3 eggs
Directions:
Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
In a small bowl, stir together the cocoa, confectioners’ sugar, butter and 2 tablespoons hot water until smooth and set aside.
In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.
source:allrecipes.com
