Chocolate and Peanut Butter Cake

Cake:
2 c sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

Cream:
2 c whipping cream
1 10 oz. package peanut butter chips

Glaze:
3 Tbs butter
3 Tbs cocoa powder
1/4 tsp vanilla
3 Tbs water
1 c powdered sugar



Heat oven to 350.  Grease and flour two 9-inch round pans.  Combine dry ingredients in a 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.  Cool completely.

Heat 1/2 c cream and peanut butter chips over low heat, stirring constantly, until smooth.  Cool to room temperature.

Beat remaining whipping cream until stiff.  Stir 1/3 c into peanut butter mixture.  Fold in remainder

Spread half (or less) of the peanut butter cream between the cake layers, the remainder on top.  Refrigerate for 30 minutes.

Melt butter in saucepan.  Add cocoa and water, stirring until thickened.  Remove from heat.  Gradually add powdered sugar.  Whisk until smooth.  Add vanilla.  Drizzle glaze over refrigerated cake.  Store cake covered in refrigerator.


From Grouprecipes.com