Reese's Peanut Butter Cake

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Title: Reese's Peanut Butter Cake
Categories: Cheesecakes, Chocolate
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

Recipe by: Pastry Chef/Romano's Macaroni Grill, Tx.
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 eachcake, 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.
Shirley Jordan

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