Peanut Butter Bar Cake

    (123)
    2 hours 40 minutes

    This is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!


    107 people made this

    Ingredients
    Serves: 16 

    • 4 eggs
    • 2 cups (400g) white sugar
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 cup (250ml) milk
    • 2 tablespoons margarine
    • 1 1/4 cups peanut butter
    • 900g milk chocolate, chopped

    Directions
    Preparation:15min  ›  Cook:25min  ›  Extra time:2hours cooling  ›  Ready in:2hours40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x40cm tin. Sift together the flour and baking powder; set aside.
    2. In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-coloured. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
    3. Pour batter into tin. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
    4. When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
    5. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

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    Reviews and Ratings
    Global Ratings:
    (123)

    Reviews in English (102)

    by
    64

    Great idea for topping a cake. I used a box mix yellow cake, I ended up using about 1=1/2 cups of creamy peanut butter, dolluped onto the hot cake and gently spread. I started with 1-1/2 pounds of Hershey bars{the giant ones}and only used about 1-1/4 pounds, one pound will be plenty next time....Definitely score the chocolate before it is completely set.....Great bars for a picnic, the chocolate holds everything together to make a cake finger food. I rated it 4 stars because the expense of buying so much chocolate and not needing but half of it is a real downer in my book. This recipe{adjusted} is most definitely a keeper  -  26 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    46

    I was initially leary of this recipe because I don't feel that the picture makes it look very appetizing, but then I notices a better pic under the 'related photos' and decided to give it a try and I'm glad I did. It turned out really good, it definately turned out like a homeade version of the Tastycake brand. I used a 9 x 13in. pan instead, I also didn't measure the peanut butter I just spread it on evenly when the cake was right out of the oven, using Reese's brand peanut butter. I melted 5 hershey bars and that was perfect, and it spread smoothly. The cake was very moist. I waited untill the cake was room temperature untill I cut it because the chocolate was to hard right out of the fridge. Next time I think I'll use the 10 x 15inch pan to make this more of a bar type dessert. This recipe's a keeper, will definately make again! Thanks, Rebecca!  -  07 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    37

    Do not substitute the chocolate bars with chocolate chips - it hardens too much and makes it difficult to cut. Take this to your next potluck or picnic.  -  07 Apr 2002  (Review from Allrecipes USA and Canada)

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