"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Peanut Butter Cake Recipe

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This recipe for Chocolate Peanut Butter Cake, by , is from TRIED AND TRUE: BY SHERYL MOBERLY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Moberly
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Chocolate Cake Mix (i use Devil's Food Cake)
2 c Whipping Cream (divided)
1 10 oz pkg Reese's Peanut Butter Chips
3 tbsp. Butter
3 tbsp. Cocoa
3 tbsp. Water
1 c Powdered Sugar
1/4 tsp. Vanilla

Directions:
Directions:
Make a store bought chocolate cake mix… (I prefer Devil’s Food Cake) per package directions and set aside when done.

Now for the peanut butter cream….

Cook a ½ C whipping cream and 1 10oz of package of Reese’s Peanut butter chips over low heat, stirring constantly, until smooth. Cool to room temp.

Beat 1 ½ C whipping cream until stiff. Stir 1/3 of the whipped cream into the peanut butter mixture. Fold the remainder of the cream into the above mixture.

Spread ½ of the mixture between the completely cooled layers of chocolate cake and the rest on top. Place in the refrigerator for ½ hour.

Cocoa Glaze for top of cake:

Melt 3T butter in small sauce pan. Add 3 T each of cocoa and water. Cook on low until thickened. Remove from heat. Gradually add 1 C of powdered sugar, whisk until smooth. Stir in ¼ t of vanilla.

Drizzle on cake!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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