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Recipe Reviews
Reviewed by: Jacqueline Hanson
Followed recipe to a t except I subbed semi sweet for pb chips. Sprayed and powdered my bundt pan and baked for close to 1 hour as per another reviewer's advice. Tastes amazing; definitely a strong chocolate flavor all around. But half the cake clung to the pan! Was planning on bringing to a bake sale, but now have to rethink my plan... :(
 
Reviewed by: lindsayce
this turned out perfect with a nice creamy peanut butter frosting. i made it for a teachers luncheon and it was completely eaten up.
 
Reviewed by: Kelsolake
This was really a awesome cake. I was in a pinch for a dessert quick. THis was easy and everyone was acting like I did something special. I only changed one thing, I had no PB chps so I used Jif instead in the same amount. (1 Cup) worked perfect and deliciously! I put it in a floured bundt pan and frosted it with this sites "Sour Cream Chocolate Frosting" and it was perfect. That was the best icing I have ever made, so easy too. This was a happy recipe emergency, this ones a keeper. THanks!
 
Reviewed by: 1gdcowgrl
Never had a peanut butter flavored cake before. This is excellent!! I used creamy peanut butter in place of peanut butter chips. It seemed to me that a cup and a half was too much batter to be adding in to the cocoa mixture because when I went to drop it over top by the spoonfuls it almost completely covered it. I thought there was no way to swirl it in without totally mixing the two batters and coming out with a light brown cake BUT it worked. The chocolate swirl looks AWESOME! I topped it with a simple icing of milk and confectioner's sugar. It took 40 minutes to bake. Definite Keeper!!!
 
Reviewed by: CornflakeGirl
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. Thanks!
 
Reviewed by: eatpeeps
This cake was so amazing! I made it in a bundt pan, it ended up a bit messy. But it was so good. I followed others advice and used peanut butter frosting (from this site), I also added crushed peanut butter cups and mini chocolate chips over the top (after I frosted it).
 
Reviewed by: Hummel97
My hubby is the peanut butter lover and did not care for this cake. I will not make this again.
 
Reviewed by: CookinBug
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. Thanks! :)
 
Reviewed by: smileysv
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.
 
Reviewed by: ktchristmas
The only downside to this cake is that it gets a few bowls messy. I Made this for my friend's birthday and it was a hit. The birthday girl even said it "made her birthday." and everyone at the party gobbled it up. Iced it with chocolate buttercream frosting and sprinkled chopped up Reese's cups on tops.
 
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