Ingredients

Cake:
1 cup butter
2 cups sugar
4 eggs
2-1/2 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup Hershey’s® cocoa
2/3 cup boiling water
1 teaspoon vanilla

Peanut Butter Cream Filling:
1/4 cup creamy peanut butter
1 tablespoon butter
1 teaspoon Dream Whip®
1/4 cup water, more if needed
2 tablespoons all-purpose flour
1/2 pound confectioners sugar
dash of salt

Frosting:
1/2 cup butter
1/4 cup Crisco® shortening
1/4 teaspoon vanilla
1-1/2 tablespoons Dream Whip®
3 tablespoons all-purpose flour
1-1/2 pounds confectioners sugar
1/2 cup Hershey® cocoa
1/2 cup water, approximately
Crushed peanuts or mini Resse’s Peanut Butter® cups for garnish if desired.

Method

Cake:

1. In a bowl, cream butter, sugar and eggs.
2. In a separate bowl, sift flour, baking soda and salt together.
3. Add to the creamed mixture alternately with the buttermilk.
4. In a separare bowl, stir the boiling water and Heshey’s® cocoa together until the cocoa dissolves.
5. Add vanilla. Stir and add to cake batter.
6. Pour the batter into 2 8-inch round cake pans.
7. Bake at 350° for 35 minutes or until toothpick test comes out clean.
8. Remove from oven and cool on racks.

Peanut Butter Filling:

1. Mix all ingredients together until creamy. Add more water if necessary to get a smooth consistency.
2. Spread between cooled cake layers.

Frosting:

1. Mix butter, shortening, vanilla, Dream Whip®, flour and confectioners’ sugar together until creamy.
2. Mix Hershey® cocoa with 1/4-1/2 cup hot water, stirring until dissolved.
3. Add to the creamed mixture and continue to mix until well blended.
4. Frost top and sides of cake.
5. Garnish with chopped nuts OR mini Reese’s Peanut Butter® cups that have been cut in half.
6. Serve with a tall glass of ice cold milk.

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