This is a rich moist chocolate cake with creamy peanut butter filling and fudge icing. It's worth the effort!
I make this cake ALL the time...it is always a big hit. The only change i have made, is i make it a 3 layer cake rather than a 2, and i double the recipe for the filling. - 28 Aug 2003 (Review from Allrecipes USA and Canada)
This recipe is very good! Next time, though, I will try to make the peanut butter filling be more creamy and less "peanutbuttery" by adding more cream and less peanut butter. The filling, as is, sticks to the roof of your mouth. - 01 Jul 2001 (Review from Allrecipes USA and Canada)
This was best cake I've ever had. I did make a few changes, but I think it would be great anyway. I used melted butter instead of oil, instant coffee instead of brewed, and baked it in 3 9"cake pans instead of two. I wasn't sure about covering the cake while it cooled, but I did it, and it turned out perfectly. Taste, texture were amazing. Another change I made was to the frosting. I added 8oz cream cheese to the peanut butter layer. That was good! My battery was dead by the time I made the frosting, so I made the recipe off the cocoa can, but it wasn't quite enough, so I melted butter and chocolate chips together for the top of the cake. Awesome! - 14 Apr 2008 (Review from Allrecipes USA and Canada)