Peanut Butter Cream-Filled "Perfectly Chocolate" Chocolate Cake

I made this cake for Thanksgiving and it was DELICIOUS!!! The chocolate cake was so moist and yummy!  We all really enjoyed it...but BEWARE it is RICH!

Ingredients

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup Hershey's Cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Directions

Heat oven to 350 degrees.  Grease and flour two 8 inch round pans

Combine dry ingredients in large bowl. 

Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed.  Stir in boiling water (batter will be thin).

Pour into two pans.

Bake 30 to 35 minutes.  Cool 10 minutes; remove  from pans to wire racks.  Cool completely.

Prepare and spread half of the PEANUT BUTTER CREAM (recipe below) between layers; spread remainder on top.  Refrigerate 30 minutes.  Drizzle with COCOA GLAZE (recipe below).  Store, covered, in refrigerator. 

Peanut Butter Cream:

Cook 1/2 cup milk and 1 2/3 cups (10-ounce package) Reese's Peanut Butter Chips over low heat, stirring constantly, until smooth.  Cool to room temperature (about 30 minutes).  Gradually fold in 3 cups (8 ounce tub) thawed frozen non-dairy whipped topping. 

Cocoa Glaze:

Melt 1 1/2 TBSP butter; add 1 1/2 TBSP Hershey's  Cocoa and 1 1/2 TBSP water, stirring until thickened.  Remove from heat.  Gradually add 1/2 cup powdered sugar; whisk until smooth.  Stir in 1/4 teaspoon vanilla extract. 

ENJOY!!