Recipe by Melanie Murray
This is a childhood favorite cake of mine. My mom always made this for us as an after school snack. It is a delicious cake.
Top Review by Caryn
This was an easy, dense, peanuty snack cake! The steps to put together the cake are most interesting. Don't be concerned if you have lumps once you combine the crumbled mixture with the liquid mixture - it all works out. I used close to 2 cups of semi-sweet chocolate chips for the top, though, I did have trouble with the chocolate sticking to the crumble mixture (wonder what baking them with the crumble mixture would be like?). The one addition I'd like to try next time is to mix peanut butter chips into the cake batter for an extreme peanuty taste. Thanks for sharing your family favorite!
- 2 1⁄2 cups all-purpose flour
- 2 cups packed light brown sugar
- 1 cup peanut butter
- 1⁄2 cup vegetable shortening
- 1 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon chocolate or 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Directions See How It's Made
- Position a rack in the center of the oven and preheat the oven to 350 degrees.
- Lightly grease a 13x9 inch pan.
- In a large bowl, using an electric mixer on medium speed, beat the flour, brown sugar, peanut butter, and shortening until crumbly.
- Measure 1 cup for topping and reserve.
- 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.
- Pour into prepared pan and sprinkle the reserved mixture over the top.
- Bake for 35-40 minutes or until a cake tester inserted into the center comes out clean.
- Immediately sprinkle the hot cake with the chocolate chips and let stand 30 seconds to melt.
- Spread the chocolate chips evenly across the top.
- Cool in the pan on a wire rack.
- Cut into squares.