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Peter Pan Tinker Bell Cake




Source of Recipe


Internet


List of Ingredients




2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Recipe



Heat oven to 350°F. Grease and flour two 9-inch round pans.

Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water (batter will be thin).

Pour into pans. Bake 30 to 35 minutes

Cool 10 minutes; remove to wire racks. Spread half of Peanut Butter Cream between layers, remainder on top.

Refrigerate 30 minutes. Drizzle with glaze. Store covered in refrigerator


12 servings

PEANUT BUTTER CREAM:

Cook 1/2 cup whipping cream and 1 package (10 oz.) REESE'S Peanut Butter Chips over low heat, stirring constantly, until smooth. Cool to room temperature. Beat 1-1/2 cups whipping cream until stiff. Stir 1/3 into mixture. Fold in remainder. About 3-1/2 cups.

COCOA GLAZE:


Melt 3 tablespoons butter; add 3 tablespoons HERSHEY'S Cocoa and 3 tablespoon water, stirring until thickened. Remove from heat. Gradually add 1 cup powdered sugar; whisk until smooth. Stir in 1/4 teaspoon vanilla extract.