Peanut Butter Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this cake on a whim tonight, and I was SO pleasantly surprised! I've never had a peanut butter cake, and I'm not even partial to p.b. cookies. But this cake tastes SOPHISTICATED! My 13-year-old loved it, as well as my husband. Neither of them could taste the peanut butter, even though I doubled the amount Paula recommends.
(I only used 1/4 cup of butter, and the batter came out perfect! Great idea to poke holes with the end the wooden spoon -- I've never done that before.
A reviewer stated that the cake had the texture of cornmeal, due to the graham crackers. I had only 1/3 cup on hand, and that amount added to the complexity of the cake without negatively affecting the texture.
When I bake this cake again -- and I will! -- I'll make my own frosting, and go with a buttercream. The cake comes out a beautiful, multi-hued medium-brown color, and it would contrast beautifully with an off-white icing. (I could try Paula's icing, but the salty peanuts don't appeal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Cooked for 30 min in a glass dish came out perfect...the kids and I luv it! ;

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Haven't tasted it yet, just pulled it out of the oven.... do NOT cook it for the 30 to 35 minutes that it says! I just baked it for 30 and it's almost burnt on the edges. This is for a birthday and I'm pretty upset

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Usually love all of Paula's recipe, but this one is not a keeper. The cake had a corn meal texture, which I assume is attributed to the graham cracker crumbs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake for Thanksgiving and it was WONDERFUL, I wouldn't change a thing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe, it did seem a little thick but the texture was great. I increased the peanut butter by 1/4 cup and cut back on the butter equally (didn't have any shortening. Instead of chocolate frosting try a white chocolate ganache, YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read a lot of reviews and tried it anyway with a few changes. First I doubled it because I decided to make cupcakes and cake balls, and a double recipe makes 12 cupcakes and 2, 8 x 8 square cakes. The batter was a bit thick so I thinned it with a just over 1/4 cup of natural applesauce and added some chocolate chips. I also only used 3 cups of graham crackers because it is all I had in the house. The cake came out moist and delicious. I used a simple peanut butter and chocolate frosting and it is delicious. I don't expect it to last.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Okay, I am just hot enough today to be crabby and picky...here goes: capfulls? Who edits your writing?? What if I want to make a layer cake, which I assume I could with this recipe? And why is this the only peanut butter cake recipe offered by FN??

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it yesterday, it's gone today. It came out moist. I will put in more peanut butter next time and maybe peanut butter chips. For the frosting, I cheated. I just used a can of frosting, zapped in micro for 30 seconds to were it's soft and just poured it on while the cake was warm.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Now I don't know if this is fair but I'm reviewing this based on the suggested adaptions made by previous reviewers:
1c pb
1/4 c butter
No shortening and no other changes
Bakes at 375 for 30 mins

Cake has great flavor! I questioned the Graham crackers but they totally work. Now my cake was a bit dry however I think 30 mins was too long in my oven. Next time I'll check it at 25 mins and go from there.

I used this cake to make cake balls with pb frosting (not the included recipe then dipped in chocolate. This cake worked wonderfully for cake balls b/c frosting added back needed moisture.

Hope this info helps and if you're questioning it, this recipe is worth trying!