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Perfectly Chocolate Peanut Cream-Filled Chocolate Cake
Danielle, Florida

 (Sinful! *Heehee*) 

cook time: 30 -35 minutes
No. of servings:  12


For Cake:
  • 2  c. sugar
  • 1 c. all purpose flour
  •   c. HERSHEY'S Cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1  tsp. salt
  • 2  eggs
  • 1  c. milk
  •   c. vegetable oil
  • 2  tsp. vanilla extract
  • 1  c. boiling water

For Frosting:
  • 2  c. whipping cream
  • 1  10-oz. pkg. Reese's Peanut Butter Chips
For Glaze:
  • 3  tbsp. butter
  • 3  tbsp. cocoa
  • 3  tbsp. water
  • 1  c. powdered sugar
  •   tsp. vanilla extract


For Cake:
Heat oven to 350.  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 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 1 c. whipping cream until stiff.  Stir one-third into mixture.  Golf in remainder.  About 3 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 tsp. vanilla.



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