Crunchy Milk Chocolate-Peanut Butter Layer Cake
The cake can be refrigerated for up to 4 days.
This cake was absolutely wonderful! I followed the recipe and made all the layers except I used bittersweet chocolate for the filling and frosting instead of milk chocolate because that's my preference. I didn't make in a 13 x 9 pan (my 13 x 9 cakes always tend to sink in the middle), so I made 2 - 9" round pans. I wasn't so thrilled with the meringue layer (it got kind of chewy), so I think I'll leave it out next time. The rice krispie layer WAS the bomb, and the cake, OMG, the cake was the best I ever made or ate! It was so easy to make and came out so chocolatey, moist and with a nice tender crumb. I made this for Memorial Day and my guests loved it! Next time I might sub cashew butter and cashews in place of the peanut butter and peanuts just to see how it comes. I highly recommend this cake!Read More
Best cake I've ever made or eaten. Clear your agenda for the day and bake this! I've made it twice to absolute rave reviews. Shortcut method is to used boxed chocolate cake but don't skip any of the layers!Read More
Fantastic recipe! Here’s my two cents worth: cake recipe does not specify, but I used natural cocoa (not Dutch process) and it was fine. Did not take 50 minutes to bake, more like 35. The meringue layer was nice, but I may skip it next time. Rice crispy layer was the bomb! My ganache set up nicely after a little less than 1 hour on the fridge. So worth it!Read More