Chocolate Peanut Cream-Filled Chocolate Cake
cook time: 30 -35 minutes
No. of servings: 12
- 2 c. sugar
- 1¾ c. all purpose flour
- ¾ c. HERSHEY'S™ Cocoa
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 c. milk
- ½ c. vegetable oil
- 2 tsp. vanilla extract
- 1 c. boiling water
- 2 c. whipping cream
- 1 10-oz. pkg. Reese's Peanut Butter Chips
- 3 tbsp. butter
- 3 tbsp. cocoa
- 3 tbsp. water
- 1 c. powdered sugar
- ¼ tsp. vanilla extract
Heat oven to 350º. 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 the Peanut Butter Cream between layers, remainder on top.
Refrigerate 30 minutes. Drizzle with glaze.
For Peanut Butter Cream:
Cook ½ c. whipping cream and 1 pkg. (10-oz.) Reese's Peanut Butter Chips
over low heat, stirring constantly, until smooth. Cool to room
temperature. Beat 1½ c. whipping cream until stiff. Stir
one-third into mixture. Golf in remainder. About 3½ cups.
For Cocoa Glaze:
Melt 3 tbsp. butter; add 3 tbsp. cocoa and 3 tbsp. water, stirring until
thickened. Remove from heat. Gradually add 1 c. powdered
sugar; whisk until smooth. Stir in ¼ tsp. vanilla.