SHOP 'n SAVE Recipes
https://shopnsavefood.com/Recipes/Detail/2537/
Peanut Cream-Filled 'Perfectly Chocolate' Chocolate Cake
Customer Rating:
4.5
1 Ratings
1
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.
Please note that some ingredients and brands may not be available in every store.
SHOP 'n SAVE Recipes
https://shopnsavefood.com/Recipes/Detail/2537/