Side Pannel
Reese's Peanut Butter Cake
Ingredients List
- 3/4 c Unsalted butter
- 3/4 c Creamy peanut butter
- 2 c Brown sugar; packed
- 3 Eggs
- 2 c Unsifted all-purpose flour
- 1 tb Baking powder
- 1/2 ts Salt
- 1 c Milk
- 1 ts Vanilla
- Peanut Butter Filling; see
- -recipe
- Chocolate Glaze; see recipe
Directions
PEANUT BUTTER FILLING
1 c Cream cheese; softened
1/2 c Creamy peanut butter
CHOCOLATE GLAZE
1/2 c Water
4 tb Unsalted butter
1/2 c Cocoa; sifted
1 c Powdered sugar; unsifted
1 ts Vanilla
In large mixing bowl, cream butter and peanut butter until light and
fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well
after each addition.
In small bowl, combine flour, baking powder and salt. Add flour mixture to
butter and peanut butter mixture alternately with milk, beginning and
ending with flour mixture. Add vanilla.
Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in
preheated 350 degree oven until cake tests done, about 45 minutes. Cool on
wire rack to room temperature before frosting the cake. Spread half of
Peanut Butter Filling over tops of each cake, using metal spatula dipped in
hot water. Spread glaze over cake while glaze is warm. As glaze cools, it
will thicken.
PEANUT BUTTER FILLING: Cream ingredients together until light and fluffy.
CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil.
Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
CHEF'S NOTE: This recipe will make either two 9-inch cakes or one stacked
layer cake. If making the stacked layer cake, the Peanut Butter Filling
should be put between the layers and on top of the cake before topping it
with the Chocolate Glaze.
(There was no information on how many servings this recipe will make.)
REG shared by Shirley Jordan
NOTES : This recipe appeared in the San Antonio Express newspaper.
1 c Cream cheese; softened
1/2 c Creamy peanut butter
CHOCOLATE GLAZE
1/2 c Water
4 tb Unsalted butter
1/2 c Cocoa; sifted
1 c Powdered sugar; unsifted
1 ts Vanilla
In large mixing bowl, cream butter and peanut butter until light and
fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well
after each addition.
In small bowl, combine flour, baking powder and salt. Add flour mixture to
butter and peanut butter mixture alternately with milk, beginning and
ending with flour mixture. Add vanilla.
Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in
preheated 350 degree oven until cake tests done, about 45 minutes. Cool on
wire rack to room temperature before frosting the cake. Spread half of
Peanut Butter Filling over tops of each cake, using metal spatula dipped in
hot water. Spread glaze over cake while glaze is warm. As glaze cools, it
will thicken.
PEANUT BUTTER FILLING: Cream ingredients together until light and fluffy.
CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil.
Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
CHEF'S NOTE: This recipe will make either two 9-inch cakes or one stacked
layer cake. If making the stacked layer cake, the Peanut Butter Filling
should be put between the layers and on top of the cake before topping it
with the Chocolate Glaze.
(There was no information on how many servings this recipe will make.)
REG shared by Shirley Jordan
NOTES : This recipe appeared in the San Antonio Express newspaper.
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