Macaroni Grill Reese’s Peanut Butter
Submitted by nloxford on April 16, 2008 at 5:33 pm

3/4 cup Unsalted butter
3/4 cup Creamy style peanut butter
2 cups Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla

Peanut Butter Filling:
1 cup Cream cheese, softened
1/2 cup Creamy style peanut butter

Chocolate Glaze:
1/2 cup Water
4 tablespoons Unsalted butter
1/2 cup Cocoa
1 cup Unsifted powdered sugar
1 teaspoon Vanilla

1. Preheat oven to 350 degrees F. Grease and flour two 9" cake pans.

2. In a large bowl, cream butter and peanut butter until it becomes fluffy. Mix in brown sugar. Add eggs, one at a time, mixing after each addition.

3. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture with milk and blend. Add vanilla.

4. Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake.

5. Spread 3/4 cup peanut butter filling over tops of each cake. Let chill.

6. Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. The glaze will cool as it thickens.

Peanut Butter Filling:
Cream ingredients together until fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

Makes 2 Cakes

• This topic was modified 8 years, 4 months ago by BakerAunt.