holly homemaker

Wednesday, September 5, 2012

Chocolate Peanut Butter Cake

I am so excited about how delicious this experiment turned out!  Steve wanted a chocolate peanut butter combo for his birthday cake and this is what I created. 

Start by making Hershey's Perfectly Chocolate Chocolate Cake.  After the layers have cooled, put them on separate plates, cover with plastic wrap and freeze until solid (at least 2 hours). 

Peanut Butter Mousse Filling

Mix together:
3/4 cup creamy peanut butter
5 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/4 cups powdered sugar
Once they are well combined, fold in one 8 ounce container of whipped topping (cool whip :)

After the cakes are frozen, pull one layer out of the freezer and spread the peanut butter mousse filling over the top; carefully place back into the freezer (uncovered) and freeze until fairly solid (at least 1 hour).  Then remove from the freezer and place the top layer of cake onto the mousse covered layer.  Frost the tops and sides with Hershey's Perfectly Chocolate Chocolate Frosting.  
Cut Reese's Peanut Butter Cups in half and decorate the top.  Keep cake in the freezer.  Let sit at room temperature for 5-10 minutes before cutting and serving.


  1. I don't really want a frozen peanut butter /icecream type cake like I can buy at DQ or Baskin Robbins fridge, i want it to be soft and moist not so much dripping you know... I want the mousse to be just creamy with chocolate and melt in the mouth type cake. Q: couldn't i just refrigerate the two cakes (keeping them cool) while at the same time for one hour i chill the mousse in a spring form pan, then transfer it (to the cool cakes I take out of the refrigerator) after the hour then start icing right away and serve within 5- 10 same way? Is this an option also?
    Thanks Chef.