1 c Butter
2 c Sugar
4 Eggs
2 1/2 c Flour
1 tb Baking soda
1/4 ts Salt
1 c Buttermilk
3/4 c Hershey’s cocoa
2/3 c Boiling water
1 ts Vanilla
PEANUT BUTTER CREME FILLING
1/4 c Peanut butter
1 tb Butter
1 ts Dream Whip
1/4 c Water; (more if needed)
2 tb Flour
1/2 lb Confectioners sugar
1 ds Salt
FROSTING
1/2 c Butter
1/4 c Crisco
1/4 ts Vanilla
1 1/2 tb Dream Whip
3 tb Flour
1 1/2 lb Confectioners sugar
1/2 c Hershey’s cocoa
1/2 c Water; (approximate)
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 1/4 to 1/2 cup hot
water, stirring until dissolved. Add to creamed mixture and continue to mix
until well blended.
Yields
1 Servings