Romano's Reese's Peanut Butter Cake

Categories: Chocolate, Cakes
Yield: 6 servings
3/4 c Unsalted butter
3/4 c Creamy style peanut butter
2 c Packed brown sugar
3 Eggs
2 c Unsifted all purpose flour
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 ts Vanilla
Peanut Butter Filling:
1 c Cream cheese, softened
1/2 c Creamy style peanut butter
Chocolate Glaze:
1/2 c Water
4 tb Unsalted butter
1/2 c Cocoa
1 c Unsifted powdered sugar
1 ts Vanilla
Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.
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 pans. Bake 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. Chill.
Spread half of warm Chocolate Glaze over peanut butter topping on each
cake, using metal spatula dipped in hot water. 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 boil.
Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
NOTE: This recipe will make 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.
Source: San Antonio Express News
-----
NANNY'S FAMOUS COCONUT-PINEAPPLE CAKE
1 (15-1/4 ounce) can crushed pineapple in
juice, undrained
1-1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink
3 cups sifted cake flour
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling
Cream Cheese Frosting
1 (6-ounce) package frozen flaked coconut,
thawed

Grease bottom and sides of 3 (9-inch) round cakepans,
and line bottoms with wax paper. Grease and flour wax
paper.
Drain pineapple, reserving 3/4 cup juice. Remove 1/4
cup reserved juice for Cream Cheese Frosting; reserve
crushed pineapple for Pineapple Filling.
Beat butter at medium speed with an electric mixer
until creamy; gradually add sugar; beat well. Add
eggs, 1 at a time, beating until blended after each
addition.
Combine 1/2 cup reserved pineapple juice and soft
drink. Add flour and juice mixture alternately to
butter mixture, beginning and ending with flour. Beat
at low speed until blended after each addition. Stir
in extracts. Pour into pans.
Bake at 350° for 25 to 30 minutes or until a wooden
pick inserted in center comes out clean. Remove from
pans immediately, and cool on wire racks.
Spread 3/4 cup Pineapple Filling between layers;
spread remaining filling on top of cake. Spread Cream
Cheese Frosting on sides of cake, and sprinkle with
coconut. Makes 1 (3-layer) cake.

Pineapple Filling:
2 cups sugar
1/4 cup cornstarch
1 cup reserved drained pineapple
1 cup water
Stir together sugar and cornstarch in saucepan. Stir in
pineapple and 1 cup water. Cook over low heat, stirring
occasionally, about 15 minutes or until very thick. Cool. Makes
3 cups.
Cream Cheese Frosting:
1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
1/4 cup reserved pineapple juice
1 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric
mixer until blended. Gradually add powdered sugar, juice, and
vanilla, mixing well. Makes 2 cups.