Peanut Butter Cake

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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.

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

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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!

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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.

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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??

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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.

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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!

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I made this recipe exactly according to the directions, adding additional peanut butter and reducing the shortening accordingly. The cake was moist and delicious. The frosting was tasty too. If you thought the frosting was grainy you did not follow the directions. If you thought the cake was dry and crumbly you did not crush your graham crackers finely enough. I used a food processor and ground them to the consistency of flour. My family loved it and asked for it again. People should also not confuse personal preferences for an inferior recipe. Some people are way to fussy about food.

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I always follow a recipe exactly so I can decide if it's one I want to keep. This cake is delicious! It is moist, peanutty and the icing is great! My whole family loved it! I wouldn't change a thing about it.

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I made the following changes to the recipe: 3/4 cup vegetable oil instead of shortening, and I had no peanuts for the icing, and I threw in a 1/4 cup of milk chocolate chips for extra chocalatey goodness.

I cooked it for 30 minutes in a metal pan @ 375.

It is DELICIOUS! It literally tastes just like a Reese's Peanut Butter cup! My daughter instantly said it was a peanut butter cup, and my brother said it was awesome. The texture is even just like a peanut butter cup. Very tasty!