Cake
2 cups granulated sugar
2 cups all purpose flour
2 tablespoons cornstarch
2/3 cup cocoa
2 teaspoon baking powder1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
2/3 cup canola oil
1 tablespoon vanilla extract
1-1/4 cups water
2 tablespoons cornstarch
2/3 cup cocoa
2 teaspoon baking powder1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
2/3 cup canola oil
1 tablespoon vanilla extract
1-1/4 cups water
Filling
1-1/2 peanut butter, creamy or chunky
4 cups confectioners' sugar
1 tablespoon vanilla extract
2/3 cup whipping cream
1 tablespoon vanilla extract
2/3 cup whipping cream
Icing
12 ounces chopped semisweet chocolate
3/4 cup whipping cream
3/4 cup whipping cream
Garnish
1 cup chopped Reese CupsPreheat the oven to 350°F.
Lightly spray three 9 inch cake pans with cooking spray.
To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.
Bake the cake for 20-25 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 5 minutes, then turn it out of the pan to cool completely on a rack.
To make the filling: Beat together the peanut butter, sugar, and vanilla until crumbly, then add the cream, beating till smooth. Add additional cream, if necessary, to make a spreadable filling.
To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Cool the icing in the fridge one hour, or until it's thickened enough to be spreadable.
To assemble the cake: Place one layer on a serving plate. Spread with the filling. Top with the second layer. Spread with filling. Place third layer on top. Spread the top and sides of the cake with the icing. Garnish with chopped Reese cups.
