Reese's peanut butter cake
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Reese's peanut butter cake
  Peanut    Butter    Cakes  
Last updated 6/12/2012 1:20:11 AM. Recipe ID 51804. Report a problem with this recipe.
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      Title: Reese's peanut butter cake
 Categories: Reg, Cakes
      Yield: 1 Servings
 
 
      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
  :          **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 ofthe 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
  
  




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Recipe ID 51804 (Apr 03, 2005)

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