Swirled Peanut Butter Chocolate Cake
Total TimePrep: 15 min. Bake: 30 min.
Made just as written except used mini chocolate chips instead of regular and it was yummy. A moist chocolate cake with a nice crunchy top. Will make again.
Very moist and rich. Cut into small serving size.
This cake was delicious! Super moist, the perfect density, and just the right blend of chocolate and peanut butter. I didn't change anything, and didn't run into any problems related to the filling that other reviewers did. I loved that the peanut butter batter was almost cheesecake-like because of the cream cheese and egg in the batter. This cake also freezes very well.
I baked this cake the same way as jbab, 1/2 the cake part in an 8X8 inch pan, original recipe proportions for the filling. It was great, very easy too! If I bake the cake with the full recipe (for a 13 X9 inch pan) I will double the filling recipe
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Great cake! I made in an 8x8 pan, cutting the cake ingredients in half and making the filling as stated because I wanted to try it out and there's only 2 of us. Came out great! Will definitely make again using the entire recipe.
I recall making this recipe before & the results were great!
Very good! This is a super simple and moist cake. I love the fact that you don't have to frost it because peanut butter filling is baked in the cake. The only problem I had was that the peanut butter mixture sort-of slid to the middle of the cake and the edge pieces ended up not having much of the filling. I don't know if this can be prevented, but let me know if anyone has a suggestion to correct this problem. When mixing up the peanut butter filling, I just stirred it all together with a rubber spatula in a bowl, no mixer is needed; just be sure to have your cream cheese pretty soft. Overall, very moist and delicious, quick and easy, I will make again.
I made this cake and took it to work. It was gone within minutes. It turned out exactly like the picture. We loved it!