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Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.

I've made this several times, and have always had rave reviews! My teaching partner, a Reese's nut, loves this, and requests it as a b-day cake! It came from the 5/25/04 issue of Woman's Day. It's beautiful, easy, and rich-tasting, and it looks like I cut thin layers of cake, and painstakingly

I loved this cake but also adapted the recipe. I used half milk and half bittersweet for the middle and the same for the frosting. It is easy to cut when it's cold but I think it tastes much better at room temperature. I used about 1/4 cup less cream for the ganache and had no problems--it's

Reese's Peanut Butter Cake Posted by luvtocook at May 24, 2001 3/4 cup unsalted butter 3/4 cup creamy style peanut butter 2 cups packed brown sugar 3 eggs 2 cups unsifted all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract

This was good although it's more a snack cake than a brownie, as othe reviewers mentioned. I melted the butter, then omitted the chips/chopped chocolate and swirled the batters together -- worked pretty well. I underbaked it a bit to get a fudgier consistency, but it needs something more (or

A recipe for Chocolate Peanut Butter Layer Cake containing ***Cake*** flour sugar baking powder salt butter -- softened peanut butter -- creamy milk eggs very finely chopped roasted peanuts ***Filling*** butter confectioners sugar creamy peanut butter semi-sw
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Chocolate Peanut Butter Layer Cake