*  Exported from  MasterCook Mac  *
 
                         Reese’s Peanut Butter Cake
 
 Recipe By     : Denise Roy, pastry chef of Romano’s Macaroni Grill, Tx.
 Serving Size  : 1    Preparation Time :0:00
 Categories    : REG                              Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           unsalted butter
      3/4  cup           creamy peanut butter
    2      cups          brown sugar -- packed
    3                    eggs
    2      cups          unsifted all-purpose flour
    1      tablespoon    baking powder
      1/2  teaspoon      salt
    1      cup           milk
    1      teaspoon      vanilla
                         Peanut Butter Filling -- see recipe
                         Chocolate Glaze -- see recipe
                          **PEANUT BUTTER FILLING:
    1      cup           cream cheese -- softened
      1/2  cup           creamy peanut butter
                          **CHOCOLATE GLAZE:
      1/2  cup           water
    4      tablespoons   unsalted butter
      1/2  cup           cocoa -- sifted
    1      cup           powdered sugar -- unsifted
    1      teaspoon      vanilla
 
 In large mixing bowl, cream butter and peanut butter until light and fluffy.
 Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each
 addition.
 
 In small bowl, combine flour, baking powder and salt. Add flour mixture to
 butter and peanut butter mixture alternately with milk, beginning and ending
 with flour mixture. Add vanilla.
 
 Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in
 preheated 350 degree oven until cake tests done, about 45 minutes. Cool on
 wire rack to room temperature before frosting the cake. Spread half of Peanut
 Butter Filling over tops of each cake, using metal spatula dipped in hot
 water. Spread glaze over cake while glaze is warm. As glaze cools, it will
 thicken.
 
 PEANUT BUTTER FILLING:
 Cream ingredients together until light and fluffy.
 
 CHOCOLATE GLAZE:
 Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar
 and vanilla to water mixture. Mix until smooth.
 
 CHEF'S NOTE:
 This recipe will make either two 9-inch cakes or one stacked layer cake. If
 making the stacked layer cake, the Peanut Butter Filling should be put between
 the layers and on top of the cake before topping it with the Chocolate Glaze.
 
 (There was no information on how many servings this recipe will make.)
 
 REG shared by Shirley Jordan
 
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 Per serving: 6420 Calories; 462g Fat (62% calories from fat); 131g Protein;
 515g Carbohydrate; 1349mg Cholesterol; 4800mg Sodium
 
 NOTES : This recipe appeared in the San Antonio Express newspaper.

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