1 Ratings 1 Comment
Yield: 12 servings
Heat oven to 350F. 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 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 Reese's Peanut Butter Chips over low heat, stirring constantly until smooth. Cool to room temperture. Beat 1 1/2 cups whipping cream until stiff. Stir 1/3 into mixture. Fold in remainder. About 3 1/2 cups. 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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