Peanut Cream-Filled 'Perfectly Chocolate' Chocolate Cake

Customer Rating: 4.5

1 Ratings 1 Comment

Yield: 12 servings

Ingredients

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup Hershey's Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

PEANUT BUTTER CREAM:

2 cups whipping cream

1 pkg. (10 oz.) Reese's Peanut Butter Chips

COCOA GLAZE:

3 tablespoons butter

3 tablespoons cocoa

3 tablespoon water

1 cup powdered sugar

1/4 teaspoon vanilla

Directions:

Heat oven to 350F. Grease and flour two 9-inch round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes. Cool 10 minutes; remove to wire racks. Spread half of peanut butter cream between layers, remainder on top. Refrigerate 30 minutes. Drizzle with glaze. Store covered in refrigerator. Peanut Butter Cream Cook 1/2 cup whipping cream and Reese's Peanut Butter Chips over low heat, stirring constantly until smooth. Cool to room temperture. Beat 1 1/2 cups whipping cream until stiff. Stir 1/3 into mixture. Fold in remainder. About 3 1/2 cups. Cocoa Glaze: Melt butter, add cocoa and water, stirring until thickened. Remove from heat. Gradually add powdered sugar; whisk until smooth. Stir in vanilla.

Source: Hershey's

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Joanne S Tonganoxie, Ks

“Wow! My family loved this cake. What more can I say.”

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