Chocolate and peanut butter...they were simply made for each other!

Peanut Butter Cream Frosted Chocolate Cake

Cake:

1/2 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup vegetable shortening
1 cup water
1 3/4 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

Peanut Butter Cream Frosting:

2 cups whipping cream - divided use

1 (10-ounce) package peanut butter chips

Chocolate Glaze:

2 tablespoons butter

2 tablespoons unsweetened cocoa powder

2 tablespoons water

1/2 cup powdered sugar

1/4 teaspoon vanilla

1. Heat oven to 350°F (175°C). Line two 9-inch round baking pans with parchment or wax paper; grease and flour wax paper.
2. For Cake: In a saucepan, combine cocoa, butter, shortening and water and bring to a boil over medium heat, stirring often. Remove from heat.
3. In a large bowl, combine flour, sugar and baking soda; stir in cocoa mixture and mix well. Beat in buttermilk, eggs and vanilla until well blended. Pour into pans.
4. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. For Peanut Butter Cream Frosting: In a small saucepan, combine 1/2 cup whipping cream and peanut butter chips and cook over low heat, stirring constantly, until chips melt and mixture is smooth. Cool to room temperature. In a medium bowl, beat 1 1/2 cups whipping cream until stiff. Stir 1/3 of whipped cream into peanut butter mixture and then gently fold in remaining whipped cream.
6. Spread half of frosting between layers; spread remaining cream on top of cake. Refrigerate 30 minutes.
7. For Chocolate Drizzle: In the microwave, melt butter; add cocoa, water and vanilla, stir until thickened. With a whisk, beat in powdered sugar until smooth. Drizzle over top of chilled cake, allowing some to run down sides.
8. Store, covered, in the refrigerator.

Makes 12 servings.