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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Cream-Filled "Perfectly Chocolate" Chocolate Cake Recipe

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This recipe for Peanut Cream-Filled "Perfectly Chocolate" Chocolate Cake is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

Peanut Butter Cream:
2 c. whipping cream
1 package (10 oz.) Reece's Peanut Butter Chips

Cocoa Glaze:
3 Tbsp. butter
3 Tbsp. cocoa
3 Tbsp. water
1 c. powdered sugar
1/4 tsp. vanilla
Directions:
Directions:
Cake:
Preheat oven to 350º
Grease and flour 2 (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
Let 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 Reece's Peanut Butter Chips over low heat, stirring constantly until smooth
Let cool to room temperature
Beat 1 1/2 cups whipping cream until stiff
Stir 1/3 into mixture
Fold in remainder

Cocoa Glaze:
Melt butter, add cocoa and water, stirring until thickened
Remove from heat
Gradually add powdered sugar; whisk until smooth
Stir in vanilla

 

 

 

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