It’s time to celebrate yet another birthday at the office.  I have volunteered to be the  “cake baker” , but the birthday celebrant has to select his/her favorite cake.  Sometimes I even ask them to provide me with their favorite recipe, and I will do my best to create a cake.  This time the selection was a chocolate cake with lots of frosting.

Since I really love this Cocoa cake with Peanut Butter frosting, which several years ago my manager made for my birthday (she loved gourmet cooking), I decided to use that recipe.

It is the combination of the chocolate cake and the peanut butter frosting that makes this cake so decadent, as it reminds you of a Reese’s Peanut Butter Cup.

Ingredients for Cake:

• ¾ cup butter

• 1 3/4 cups sugar

• 2 eggs

• 1 tsp. Vanilla extract

• 2 cups all-purpose flour

• ¾ cups Hershey’s Cocoa

• 1 ¼ tsp. Baking Soda

• ½ tsp. salt

• 1 1/3 cups water

Ingredients for Peanut Butter Frosting:

• 8 oz. cream cheese, softened

• ½ cup Peanut Butter

• ¼ cup butter, softened

• 4 cups powdered sugar

• 1 tsp Vanilla extract

Directions for Cake:

1. Heat oven to 350°.
2. Grease and flour two 8 or 9 round baking pans.
3. In a large mixing bowl cream butter and sugar.
4. Add eggs and vanilla.
5. Beat 1 min. at medium speed.
6. In a separate bowl combine flour, cocoa, baking soda and salt.
7. Add alternately with water to creamed mixture, beating after each addition.
8. Pour batter into prepared pans.
9. Bake 35 to 40 minutes for 8 inch rounds, or 30 to 35 min. for 9 inch rounds, or until wooden pick inserted in the center comes out clean.
10. Cool 10 min.
11. Remove from pans.
12. Cool completely.
13. Frost the cake with creamy peanut butter frosting.
14. Cover and refrigerate.

Directions for Creamy Frosting:

1. In a large mixing bowl beat cream cheese, peanut butter, and butter, until creamy.
2. Gradually add powdered sugar, and vanilla.
3. Mix well until well blended and creamy.

Chocolate lovers beware…..this chocolate cake will call to you for a second serving!!!
I made this cake for someone’s birthday, who loves chocolate and lots of frosting.  I used the Dark Chocolate HERSHEY’S Cocoa for the cake, and made a double batch of the Dark Chocolate frosting.  It was very rich, very dark, and no leftovers.

Cake Ingredients:

• 2 cups sugar
• 1 ¾ cups of all-purpose flour
• ¾ cup HERSHEY’S Cocoa
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• ½ tsp. salt
• 2 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract (or rum extract)
• 1 cup boiling water

Chocolate Buttercream Frosting:
(Single batch)

• 6 Tbs. butter, softened
• 2 2/3 cups powdered sugar
• ½ cup HERSHEY”S Cocoa
• 1/3 cup whole milk
• 1 tsp. vanilla extract (or rum extract)

Directions for Cake:

1. Preheat oven to 350 degrees.
2. Grease and flour two 9-inch, round baking pans.
3. In a large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and extract.
5. Beat two minutes on medium speed of electric mixer.
6. Stir in boiling water.
7. (Batter will be thin)
8. Pour batter into prepared pans.
9. Bake 30-35 minutes, or until wooden pick inserted in center comes out clean.
10. Cool 10 minutes.
11. Remove from pans to wire racks.
12. Cool completely.
13. While the cake is cooling, prepare the frosting.
14. Slice each cake in half horizontally, using a cake leveler.
15. Sprinkle each layer with water mixed with a 1/8 tsp. of extract, or sugar, to moisten it.
16. Spread the first layer with frosting, cover with the second layer, spread the second layer with frosting, cover with third layer, spread the third layer with frosting, cover with the fourth layer.  Now frost the top and sides of the cake.
17. Refrigerate, for the frosting to set.

Directions for Frosting:

1. Beat butter in a small mixer bowl.
2. Add powdered sugar and cocoa alternatively with milk.
3. Beat to spreading consistency (add a little more milk if needed).
4. Blend in extract.
5. Set aside, until cake is ready for frosting.

This is a perfect treat for that someone special on Valentine’s Day, or at any time.