Chocolate Peanut Butter Cake Recipe

Reviewed on May. 11, 2013 by 18222218

Very good flavor and so moist!

Reviewed on Feb. 15, 2013 by Shappy

I followed the recipe and I thought the cake was terrific. I plan on making this cake often.

Reviewed on Feb. 03, 2013 by kitzer

joanysrefuge -- Of course you can!!!!

Reviewed on Feb. 03, 2013 by joanysrefuge

can you use vegetable oil instead of cannola and get the same results?

Reviewed on Dec. 24, 2012 by jeanschwalm

To make it EVEN better, add 1 tablespoon of instant coffee granules. It is awesome. Brings out a deeper chocolate flavor! YUM!

Reviewed on Sep. 15, 2012 by chef cookie

I have made this recipe several times now and it is always a hit. It is moist and I have even substituted peanut butter chips for the chocolate chips. It is a hit with my family.

Reviewed on Mar. 15, 2012 by RachelBonn

I did dark chocolate chips and cake mix, and it was a dark chocolate dream!

Reviewed on Feb. 06, 2012 by jataiea

Made this for Super Bowl Sunday. Everyone loved it. I will make it again and maybe try peanut butter chips along with the chocolate ones.

Reviewed on Feb. 05, 2012 by WCHD88

We liked this cake but feel it needs a little more peanut butter taste. Will make again adding more PB and PB chips. Dust with powdered sugar and serve!

Reviewed on Feb. 03, 2012 by IlDivofan47

Excellent! My husband has Requested it as his birthday cake this year. He said he could just take a fork to the pan and eat it for dinner tonight.

Reviewed on Feb. 03, 2012 by cdgunn

Being a huge chocolate and peanut butter fanatic, I was disappointed in this recipe. The cake was dry and lacked the peanut butter flavor. I would definitely use peanut butter chips on the top next time.

Reviewed on Nov. 01, 2011 by bunny99

I would add a bit more peanut butter next time I make it. :)

Reviewed on Jun. 28, 2011 by blulu81

we all liked this cake, but my 58 year old son raved about it. I think I will use 3 cups marshmallows next time. They melt right into the cake.

Reviewed on Apr. 27, 2011 by ellimaye1

I used sugar free cake mix, reduced fat peanut butter, and egg substitute and it turned out great. I also sprinkled with 1/2 c. chocolate chips and 1/2 c. peanut butter chips. I would make it again in a 10" x 15" pan next time.

Reviewed on Apr. 11, 2011 by cookiehatch

Very yummy! I used half chocolate chips and half white chocolate. If you want more peanut butter flavor, use peanut butter chips.

Reviewed on Feb. 20, 2011 by mrsxtch

This was a great moist cake. I skipped the marshmellows, but added some mini chocolate chips to the batter and put regular choc chips on the top. Everbody loved it. Will definitely make again.

Reviewed on Aug. 24, 2010 by mcbryde

Great easy cake--just make sure you watch your oven time as it can dry out quickly--would definately eat again.

Reviewed on Aug. 03, 2010 by kat83

I think it needs to be more peanut buttery tasting, will adjust recipe next time I make it.

Reviewed on Jul. 05, 2010 by kruser89

Had no problems with the marshmallows, they seemed to float up into the cake. Some of them even made it to the top. I made this for my daughter, she made a good choice.

Reviewed on Jun. 06, 2010 by Tucsonjon

Great recipe! The cake is light and fluffy. Chock full of P'nut butter flavor! And the marshmallows are a Nice added touch. Going to make it again and again and again. . . . . . : - )

Reviewed on Feb. 07, 2010 by carrie carney

Good for a change from plain old boxed chocolate cake.

Reviewed on Feb. 01, 2010 by SharonHughart

Yummy! I did notice my marshmallows were a little discolored at the bottom of the cake -- I thought it would just be melty and gooey. It tasted fine but looked burned -- though it wasn't. I shared it at work and got rave reviews any way! Very moist. mmmm... now I want to make it again!

Reviewed on Jan. 31, 2010 by JeanneMDavis

I've made this cake many times and love it!!

Reviewed on Jan. 28, 2010 by foreverfarm1

my husband really enjoyed this cake - he said it wasnt too swee - just right. I will def. be adding this to my list of desserts I make for catering

Reviewed on Jan. 21, 2010 by niteshrd

nice

Reviewed on Jan. 21, 2010 by tankala13

TEST for LT

Reviewed on Jan. 21, 2010 by annalisa_harmon

Test for Lalit

Reviewed on Jan. 21, 2010 by tankala13

TEST for AH

Reviewed on Nov. 12, 2009 by JansFood

This cake was very tasty, but the peanut butter flavor disappeared after the first day or so. The cake crumbled easily when first cut (held together better on the following days). The marshmallows melted and added nothing to the flavor--definitely omit them.

Reviewed on Oct. 04, 2009 by klong

So delicious! Everyone that tries this cake loves it!

Reviewed on Sep. 01, 2009 by TheDix

Great, easy cake. Had to give some away as I'm home today....temptation!

Reviewed on Aug. 27, 2009 by sars1935

Reviewed on May. 12, 2009 by grogan5

Easy quick recipe. One of our favorites. Try adding a little peanut butter extract for more peanut butter flavor.

Reviewed on May. 11, 2009 by vikkijmont

I made this with 1cp chocolate chips stirred into batter last. omitted the marshmellows, then poured the batter into a greased round fluted cake pan. it had to bake a little longer, about 45mins. or with toothpick test. then when it was completely cool I sprinkled powdered sugar on top. it turned out great!! vjm

Reviewed on Jan. 26, 2009 by Spoyldrotn

This cake actually improves when it sits overnight under plastic wrap. It makes it more moist and less chewy.