Peanut Butter Crunch Cake
05-08-2010, 09:13 AM
#11
Junior Member
Join Date: Apr 2010
Location: Daphne, AL
Posts: 124
I am enjoying your delicious cake right now. Wondeful! When I make it again - and I will - I am going to put mini choc. chips in the batter instead of on the top. I used walnuts but will coarsely chip up roasted peanuts next time. Thank you so much for sharing this recipe! I am a recipe hound and have never seen this one before.
05-08-2010, 09:16 AM
#12
Junior Member
Join Date: Apr 2010
Location: Daphne, AL
Posts: 124
I used a Pyrex 13x9 dish, and it was done in 35 mins. at 325. This is a fabulous peanut butter cake! I used the Pillsbury cake mix that is 50% sugar/50% splenda, and it is moist and delicious. This recipe is a KEEPER.
05-08-2010, 10:34 AM
#14
Senior Member
Join Date: May 2007
Location: San Bruno, CA
Posts: 433
I just made this recipe as cupcakes. While they were baking, I calculated the nutritional information based using only a 6 oz. package of chocolate chips For those who are interested for 24 cupcakes or 24 2x2 inch squares there are 278.3 calories, 15.3g fat, 226.25mg sodium and 30g carb. I would make 36 next time as I had a hard time with the topping and chocolate chips falling off. I might consider stirring the chips into the batter. I froze all but 4. My husband had 1 1/2 and I ate the other half. They tasted good.
05-08-2010, 01:43 PM
#15
Super Member
Join Date: Sep 2008
Location: West New York, New Jersey
Posts: 1,673
When I made it I used pecans because that's what I had on hand. Will use my Pyrex 13 x 9 next time. Maybe the Pillsbury sugar/splenda cake mix is in a trial market, I've never seen it or heard anything about it. Hope it finds its way to NJ. The cake will be going to our first big family reunion in 16 years this June; I know everyone will love it.
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10-11-2011 05:34 AM
