Chocolate Peanut Butter Cake – a delicious recipe with flour, brown sugar, peanut butter, vegetable shortening, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position a rack in the center of the oven and preheat the oven to 350 degrees.
2
Lightly grease a 13x9 inch pan.
3
In a large bowl, using an electric mixer on medium speed, beat the flour, brown sugar, peanut butter, and shortening until crumbly.
4
Measure 1 cup for topping and reserve.
5
Add the milk, eggs, baking powder, baking soda and chocolate or vanilla extract to the remaining flour mixture and beat on medium speed until combined.
6
Pour into prepared pan and sprinkle the reserved mixture over the top.
7
Bake for 35-40 minutes or until a cake tester inserted into the center comes out clean.
8
Immediately sprinkle the hot cake with the chocolate chips and let stand 30 seconds to melt.
9
Spread the chocolate chips evenly across the top.
10
Cool in the pan on a wire rack.
11
Cut into squares.
1425
kcal
Calories
53
g
Fat
207
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 2 cups packed light brown sugar, 1 cup peanut butter, ½ cup vegetable shortening, and more.
Yes, Chocolate Peanut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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