Peanut butter cup cake

1 Servings

Ingredients

Quantity Ingredient
1 cup Butter
2 cups Sugar
4 Eggs
2½ cup Flour
1 tablespoon Baking soda
¼ teaspoon Salt
1 cup Buttermilk
¾ cup Hershey's cocoa
⅔ cup Boiling water
1 teaspoon Vanilla
¼ cup Peanut butter
1 tablespoon Butter
1 teaspoon Dream Whip
¼ cup Water; (more if needed)
2 tablespoons Flour
½ pounds Confectioners sugar
1 dash Salt
½ cup Butter
¼ cup Crisco
¼ teaspoon Vanilla
1½ tablespoon Dream Whip
3 tablespoons Flour
1½ pounds Confectioners sugar
½ cup Hershey's cocoa
½ cup Water; (approximate)

Directions

PEANUT BUTTER CREME FILLING

FROSTING

Notes: Dixie DeYoung, Scotrun. The Times, PA Cream butter, sugar and eggs. Sift flour, baking soda and salt together and add to creamed mixture alternately with the buttermilk. Stir the boiling water and Hershey's cocoa together until cocoa dissolves. Add vanilla. Pour batter into two 8" round cake pans. Bake in a 350° oven for 35 minutes. Top with crushed peanuts and chocolate sprinkles after filling center with peanut butter creme filling and frosting top and sides.

PEANUT BUTTER CREME FILLING: Mix all ingredients together until creamy, adding more water if necessary to get a smooth consistency. Spread between cooled cake layers. Frost top and sides with the following ingredients: FROSTING: Mix butter, Crisco, vanilla, Dream Whip, flour and confectioners sugar together until creamy. Mix Hershey's cocoa with ¼ to ½ cup hot water, stirring until dissolved. Add to creamed mixture and continue to mix until well blended.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998

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