Peanut Cream-filled Perfectly Chocolate Chocolate ... |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This is a delicious cake. It's a little more time-intensive than I usually like (call me lazy), but it's well-worth the effort. Prep time varies with all the cooling. Ingredients:
cake |
2 c. sugar |
1 3/4 c. flour |
3/4 c. cocoa |
1 1/2 t. baking powder |
1 1/2 t. baking soda |
1 t. salt |
2 eggs |
1 c. milk |
1/2 c. vegetable oil |
2 t. vanilla |
1 c. boiling water |
peanut butter cream |
2 c. whipping cream, divided |
1 10 oz pkg peanut butter chips |
glaze |
3 t. margarine |
3 t. cocoa |
1/4 t. vanilla |
3 t. water |
1 c. powdered sugar |
Directions:
1. CAKE:
2. Heat oven to 350 deg.
3. Grease and flour two 9-in round pans.
4. Combine dry ingredient in large bowl.
5. Add eggs, milk, oil and vanilla.
6. Beat 2 min on medium speed.
7. Stir in boiling water (batter will be thin).
8. Pour into pans, bake 30 – 35 min.
9. Cool 10 min, remove to wire racks.
10. Cool completely.
11. FILLING:
12. Cook 1/2 c. whipping cream and peanut butter chips over low heat, stirring constantly, until smooth.
13. Cool to room temp.
14. Beat 1 1/2 c. whipping cream until stiff.
15. Stir 1/3 c into peanut butter mixture.
16. Fold in remainder.
17. Spread half of the Peanut Butter Cream between the cake layers, the remainder on top.
18. Refrigerate for 30 min.
19. GLAZE:
20. Melt margarine in saucepan
21. Add cocoa and water, stirring until thickened.
22. Remove from heat.
23. Gradually add powdered sugar.
24. Whisk until smooth
25. Add 1/4 t. vanilla.
26. Drizzle glaze over refrigerated cake.
27. Store cake covered in the refrigerator.
|
|