This is from the Hershey's website...
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Peanut-Cream Frosted Cocoa Cake
Skill Level: Advanced
Ingredients
* 1/2 cup HERSHEY'S Cocoa
* 1/2 cup (1 stick) butter or margarine
* 1/2 cup shortening
* 1 cup water
* 1-3/4 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM (recipe follows)
* CHOCOLATE GLAZE (recipe follows)
Directions
1. Heat oven to 350°F. Line two 9-inch round baking pans with wax
paper; grease and flour wax paper.
2. Combine first 4 ingredients in saucepan; bring to boil over medium
heat, stirring often. Remove from heat. Combine flour, sugar and baking soda in
large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and
vanilla until blended. Pour into pans.
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Spread half of PEANUT BUTTER CREAM between layers; spread remaining
cream on top of cake. Refrigerate 30 minutes. Drizzle with COCOA GLAZE. Store
covered in refrigerator. 12 servings.
PEANUT BUTTER CREAM: Combine 1/2 cup whipping cream and 1 package (10 oz.)
REESE'S Peanut Butter Chips in small saucepan. Cook over low heat, stirring
constantly, until chips melt and mixture is smooth. Cool to room temperature.
Beat 1-1/2 cups whipping cream until stiff. Stir one-third into peanut butter
mixture. Fold in remaining whipped cream. 3-1/2 cups.
COCOA GLAZE: Melt 2 tablespoons butter or margarine in microwave; add 2
tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring constantly, until
thickened. Gradually add 1/2 cup powdered sugar, beating with whisk until
smooth. Stir in 1/4 teaspoon vanilla. Drizzle over top of cake, allowing some
to run down sides.
~*~*~*~*~*~*~*~
Rhonda G in Missouri
[Non-text portions of this message have been removed]
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