Chocolate cake with peanut butter filling and white chocolate glaze made with a variety of REESE’S Peanut Butter and HERSHEY’S Chocolate Chips.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.
Cake
INGREDIENTS
- Vanilla boxed cake
- 2 cups Melted semi-sweet chocolate chips
- 1 cup Semi- sweet chocolate chips (unmelted)
METHOD
- Prepare cake batter as instructed and fold in the melted chocolate chips.
- Then fold in the unmelted chocolate chips.
- Bake as instructed on the box.
Peanut Butter Filling
INGREDIENTS
- 2 cups Whipped cream
- 2 cups REESE’S Peanut Butter chips, melted
METHOD
- Fold melted REESE’S chips in whipped cream (add more melted peanut butter chips if desired)
White Chocolate Glaze
INGREDIENTS
- melted HERSHEY’S White Creme Chocolate Chips
METHOD
- Melt white creme chocolate chips for the glaze and top with mini semi sweet chocolate chips.
