Heat oven 350 degrees grease and flour two 9-inch round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 mins on medium speed. Stir in boiling water (batter will be thin) Pour into pans. Bake 30-35 minutes Cool 10 minutes; removed to wire racks. Spread half of Peanut Butter Cream between layers, remainder on top. Refrigerate 30 minutes. Drizzle with glaze. Store covered in refrigerator. 12 servings.
Peanut Butter Cream
Cook 1/2 cup whipping cream and 1 package (10 oz.) Reese's Peanut Butter chips over low heat, stirring constantly, until smooth. Cool to room temperature. Beat 1/ 12/ cup of whipping cream until stiff. Stir 1/3 into mixture. Fold in remainder. About 3 1/2 cups.
Melt 3 Tbsp. butter; add 3 Tbsp. cocoa and 3 Tbsp. water, stirring until thickened. Remove from heat. Gradually add 1 cup powdered sugar, whisk until smooth. Stir in 1/4 tsp. Vanilla.
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