Peanut Cream-Filled 'Perfectly Chocolate' Chocolate Cake

Yield:
12 servings

Ingredients:

  1. 2 cups sugar
  2. 1 3/4 cups all-purpose flour
  3. 3/4 cup Hershey's Cocoa
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water
  13. PEANUT BUTTER CREAM:
  14. 2 cups whipping cream
  15. 1 pkg. (10 oz.) Reese's Peanut Butter Chips
  17. COCOA GLAZE:
  18. 3 tablespoons butter
  19. 3 tablespoons cocoa
  20. 3 tablespoon water
  21. 1 cup powdered sugar
  22. 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


TDS 3