Cake

1-3/4 cups King Arthur flour (sifted, then measured)

1-1/2 tsp. baking powder

1 tsp. salt

1-1/2 tsp. baking soda

2 cups sugar

2 large eggs “PA Preferred”

2 tsp. vanilla extract

1 cup water

1 cup 2 percent milk

1/2 cup canola oil

3/4 cup Hershey baking cocoa

1/4 cup Hershey dark cocoa

2 tsp. espresso powder

In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda, espresso powder and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 8 inch or 9 inch round baking pan.

Bake at 350ºF for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from pans.

Filling

1 cup Reese’s creamy peanut butter

1/2 cup butter (softened)

1/3 cup 2 percent milk

4 cups confectioner sugar

Beat butter and creamy peanut butter until fluffy. Gradually add half of the confectioner sugar. Add half of the milk and add remaining sugar while beating. Add the remaining amount of milk until your desired consistency is met.

Frosting

1/2 cup half-and-half

6 T. Hershey Cocoa powder

1/4 tsp. salt

4 oz. chopped bittersweet chocolate

1 cup unsalted butter

2 cups powdered sugar

Simmer half-and-half, cocoa powder, and salt in small saucepan over medium heat, stirring constantly until smooth. Remove from heat and stir in chopped bittersweet chocolate until smooth; cool 5 minutes. Beat softened butter and powdered sugar on medium heat until fluffy. Gradually add chocolate mixture and beat until smooth.

Assembly

Place one cake layer on plate and top with 1/4 cup of peanut butter filling. Repeat until other layers are completed. Frost with chocolate frosting and decorate with crushed peanuts.