Recipe - Peanut Butter Cup Cake

1 cup Butter
2 cup Sugar
4 Eggs
2 One half cup Flour
1 tablespoon Baking soda
One fourth teaspoon Salt
1 cup Buttermilk
Three fourths cup Hershey's cocoa
2/3 cup Boiling water
1 teaspoon Vanilla

PEANUT BUTTER CREME FILLING
One fourth cup Peanut butter
1 tablespoon Butter
1 teaspoon Dream Whip
One fourth cup Water; (more if needed)
2 tablespoon Flour
One half pound Confectioners sugar
1 ds Salt

FROSTING
One half cup Butter
One fourth cup Crisco
One fourth teaspoon Vanilla
1 One half tablespoon Dream Whip
3 tablespoon Flour
1 One half pound Confectioners sugar
One half cup Hershey's cocoa
One half cup 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 One fourth to One half cup hot
water, stirring until dissolved. Add to creamed mixture and continue to mix
until well blended.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998