Posted by: Spice 11-12-99 12:29 PM
Peanut Cream Filled Perfectly Chocolate Cake
Cake:
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey's® Cocoa
1 1/2 teaspoon baking powder'
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
Peanut Butter Cream:
2 cups whipping cream, divided
1 pkg (10-oz) Reese's® peanut butter chips
Cocoa Glaze:
3 tablespoons butter
3 tablespoons cocoa
3 tablespoons water
1 cup powdered sugar
1/4 teaspoon vanilla
Heat oven to 350º. Grease and flour two 9" 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 to 35 minutes. Cool 10 min; 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 temperature.
Beat 1 1/2 cup whipping cream until stiff. Stir 1/3 into mixture. Fold in remainder.
Cocoa Glaze:
Melt 3-tbsp. butter; add 3-tbsp. cocoa and 3-tbsp. water, stirring until thickened.
Remove from heat. Gradually add powdered sugar, whisk until smooth. Stir in vanilla.