Warm Cake and Cold Cake

Julie | May 8, 2020, 6:18 p.m.

Chocolate cake with peanut butter frosting from Hershey's cookbook. Jay's go to birthday cake.

Ingredients

For cake:

3/4 c butter

1 3/4 c sugar

2 eggs

1 T vanilla

2 c flour

3/4 c hershey's cocoa

1 1/4 t baking soda

1/2 t salt

1 1/3 c water

For frosting:

2 c (12 oz) Reese's peanut butter chips

2/3 c milk

3 c miniature mashmallows

2 c whipping cream

1/2 t vanilla

Directions

For cake:

Preheat oven to 350.  Grease and flour 2 round cake pans.  In large mixing bowl, cream butter and sugar.  Add eggs and vanilla.  Beat 1 minute at medium speed.  Combine flour, cocoa, baking soda and salt in another bowl.  Add dry ingredients alternately with water beginning and ending with dry (1/3 of dry, 1/2 of water, 1/3 dry, 1/2 water, 1/3 dry).  Pour into pans.  Bake for 30-35 minutes until toothpick comes out clean.  (*This is where the "warm" came from.) Cool 10 minutes, remove from pans.  Cool completely!!!  If you try to frost it before the cake is completely cool the second layer with slide right off of the frosting - as many of you have witnessed at the beach.

 

For frosting:

In top of double boiler over hot, not boiling, water, combine peanut butter chips, milk, and marshmallows.  Stir until melted and combined.  Cool until almost but not quite completely room temp.  In large mixing bowl, beat chilled whipping cream and vanilla until stiff.  Gently fold in cooled peanut butter mixture (a large whisk works well) until just combined and frost cake.  (If the peanut butter mixture is too warm, the whipped cream will melt and the frosting will be soupy and you'll be sad.)

 

Cover and refrigerate the frosted cake.  (This is where the "cold" came from.)