Creamy Peanut Butter Crumb Cake Recipe

Name: Creamy Peanut Butter Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. boiling water; 1 tsp. baking soda; 1 c. sugar; 3/4 c. shortening; 1 1/2 c. all-purpose flour; 1/4 tsp. salt; 1 heaping Tbsp. cocoa; 1 tsp. vanilla; 2 eggs; 1 (10 oz.) pkg. peanut butter chips; 1 c. brown sugar; 1 (6 oz.) pkg. chocolate chips; 1 c. chopped walnuts

Servings: persons

1/2 c. boiling water
1 tsp. baking soda
1 c. sugar
3/4 c. shortening
1 1/2 c. all-purpose flour
1/4 tsp. salt
1 heaping Tbsp. cocoa
1 tsp. vanilla
2 eggs
1 (10 oz.) pkg. peanut butter chips
1 c. brown sugar
1 (6 oz.) pkg. chocolate chips
1 c. chopped walnuts

1
Add baking soda to boiling water, mix and let cool.
2
Cream sugar and shortening.
3
Add eggs and water to creamed mixture and beat well.
4
Sift flour, salt and cocoa.
5
Fold flour mixture and peanut butter chips into sugar and shortening.
6
Add vanilla.
7
Pour into greased 13 x 9-inch pan.
8
Combine brown sugar, chocolate chips and walnuts together.
9
Sprinkle on the cake batter.
10
Bake at 350u00b0 for 45 to 50 minutes or until done.

1861

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. boiling water, 1 tsp. baking soda, 1 c. sugar, 3/4 c. shortening, and more.

Yes, Creamy Peanut Butter Crumb 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.

Creamy Peanut Butter Crumb Cake

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