From Paulette Vickery's Recipe Collection

Peanut Cream Frosted Cocoa Cake

cakes

1/2 cup cocoa
1 each stick butter
1/2 cup shortening
1 cup water
1 3/4 cup flour
2 cup sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 each eggs
1 teaspoon vanilla
1/2 cup whipping cream
1 pkg peanut butter chips, 10oz
2 tablespoon butter
2 tablespoon cocoa
2 tablespoon water
1 cup powdered sugar
1/4 teaspoon vanilla

Preheat oven to 350 degrees. Line 2 9 inch round pans with waxed paper, then grease and flour pans. Combine cocoa, butter, shortening, and water in sauce pan. Boil on medium, stirring often. Remove pan from heat. Combine flour, sugar, and baking soda. . Stir in cocoa mixture. Add buttermilk, eggs, and vanilla. (Sour milk can be substituted for buttermilk if desired. To make sour milk, stir 1 tablespoon white venigar into 1 scant cup of milk, and wait 5 minutes before using). Pour batter into prepared pans. Bake 25 minutes, cool 10 minutes, and remove to wire racks. Cool. Spread half peanut butter cream between layers, and spread the other half on top layer. Refrigerate 30 minutes, then drizzle with cocoa glaze. Store covered in refrigerator. Peanut butter cream: Cook 1/2 cup whipping cream and 1 10 ounce package peanut butter chips, over low heat, stirring constantly until smooth. Cool to room temperature Beat 1 1/2 cups whipping cream till stiff. Stir 1/3 whipped cream into peanut butter mixture, then fold in remaining whipped cream. Makes 3 1/2 cups peanut butter cream. Cocoa glaze: Melt 2 tablespoons butter. Add 2 tablespoons cocoa and 2 tablespoons water, stirring until thickened. Remove from heat. Gradually add 1 cup powdered sugar to cocoa mixture. Whip with wire wisk until smooth. Stir in 1/4 teaspoon vanilla.

Yield: 12 servings