What is the recipe for a good peanut butter chocolate cake?

Answer 1

ingredients:

1 cup sugar

1 cup sifted all-purpose flour

6 tablespoons Hershey's cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

directions:

-preheat oven to 350 degrees F. Grease and line a 9 inch round or square baking pan.

-stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. stir well.

-then add egg, milk, oil, and vanilla. stir well. stir in boiling water. pour batter in prepared pan.

-bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. cool 10 minutes.

Answer 2

*I baked this cake for a cooking fair once and won 2nd place! This is my favorite cake ever and my kids love it also. I cook it for all family events or when Im just craving a yummy easy cake! Hope you enjoy it!*

In the Cake:

2 1/2 cups of peanut butter

3 1/2 cups of Hershey Chocolate

1 cup of cream cheese :) yummy (the kind you use in cakes)

2 1/2 cups of milk

1 cup of butter (melt it first)

3 eggs

Directions: Mix all ingredients together in a big enough bowl

Bake at 390 for 13-15 minutes

Icing: Spread along vanilla buttercream icing or you could also use a peanut buttercream icing wich is at all krogers or publix.

Optional: 1 cup of white chocolate chips and health bar

Answer 3

HERSHEY'S Cocoa Cream Pie

Ingredients:

• 1 baked 9-inch pie crust or graham cracker crumb crust, cooled
• 1/2 cup HERSHEY'S Cocoa
• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 3 tablespoons butter or margarine
• 1-1/2 teaspoons vanilla extract
• Sweetened whipped cream

Directions:1. Prepare crust. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil l minute.

2. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie. 6 to 8 servings.