This recipe calls for both smooth and crunchy peanut butter to make a peanut cake with peanut icing.
Thankyou very much for this awesome recipe. Your recipe attracted me more than the others because it seemed pretty straight forward with basic ingredients. The whole family loved it and it turned out perfectly, so easy to make. Absolutely delicious and if you are a peanut butter lover, this cake is for you!!! Just quietly, the icing is the best ;-) Thankyou Shuern :-) - 16 Jun 2013
I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation. - 11 Mar 2002 (Review from Allrecipes USA and Canada)
very good, I added both creamy and crunchy peanutbutter to the recipe and it was delicious. - 04 Aug 2003 (Review from Allrecipes USA and Canada)