Chocolate-peanut butter fun cake from Bon Appétit Magazine, March 2012 (page 70)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on April 24, 2019

    I used chopped dark chocolate Reese's Peanut Butter Cups in place of the peanuts. It seems like a lot of salt in the recipe, but it worked.

  • sosayi on November 27, 2018

    A super-easy chocolate cake recipe (that is also egg-free)! We make this for annually for my husband and son's birthdays (even though I keep advocating to try new recipes!). The frosting can be made with sunflower seed butter if you need to take it to school functions (that don't allow peanuts).

  • jumali on June 18, 2012

    My 11 y.o. made this cake for Father's Day, and I helped her with the frosting. The cake is very intense and dark. The frosting also tasted great--on its own. But I felt it was completely overpowered by the cake. I think it would do much better on a yellow cake. The next time we make this cake (and we will definitely make it again--it's so darn simple), I will probably serve it unfrosted with vanilla ice cream.

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