Reese's Peanut Butter Cake

* Exported from MasterCook Mac *

Reese's Peanut Butter Cake

Recipe By : Denise Roy, pastry chef of Romano's Macaroni Grill, Tx.
Serving Size : 1 Preparation Time :0:00
Categories : REG Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
3/4 cup creamy peanut butter
2 cups brown sugar -- packed
3 eggs
2 cups unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
Peanut Butter Filling -- see recipe
Chocolate Glaze -- see recipe
**PEANUT BUTTER FILLING:
1 cup cream cheese -- softened
1/2 cup creamy peanut butter
**CHOCOLATE GLAZE:
1/2 cup water
4 tablespoons unsalted butter
1/2 cup cocoa -- sifted
1 cup powdered sugar -- unsifted
1 teaspoon 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

- - - - - - - - - - - - - - - - - -


Per serving: 6420 Calories; 462g Fat (62% calories from fat); 131g Protein;
515g Carbohydrate; 1349mg Cholesterol; 4800mg Sodium

NOTES : This recipe appeared in the San Antonio Express newspaper.