1 cup buttermilk
2 tsp. baking soda
1 3/4 cups white sugar
1/4 cup HERSHEY’S COCOA powder
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
2 cups cake flour
Preheat oven to 350 degrees. Grease and flour two 9-inch round pans. In medium bowl combine buttermilk and baking soda. Set aside.
In large mixing bowl, place sugar, eggs, Hershey’s cocoa, oil and vanilla extract. Mix until combined. Stir in boiling water 1/4 cup at a time. Gradually mix in flour, then stir in buttermilk mixture. Batter will be thin. Pour batter evenly into prepared pans. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely.
Peanut Butter Icing
1/2 cup butter, softened
1 cup REESE’S peanut butter
3 tbsp. milk, or as needed
2 cups confectioners’ sugar
Place softened butter and Reese’s peanut butter into mixing bowl. Beat until combined. Add ? cup of confectioners’ sugar at a time, if mixture becomes thick, add a tablespoon of milk at a time. Beat until fluffy.
2 cups whipping cream
1 1/4 lbs HERSHEY’S semi sweet chocolate chips
Place whipping cream into saucepan, and place HERSHEY’s semi sweet chocolate chips in a large bowl. Heat cream until it begins to simmer, pour cream over chips. Stir until completely melted and smooth.
Hershey’s Caramel Sauce
Reese’s Peanut Butter Sauce
Hershey’s Double Chocolate Syrup
Ice the cooled cake’s with peanut butter icing as a 2-layer cake. Be sure to make icing smooth all around cake.
Place in refrigerator to set up for 5-10 minutes. Take out, and place on a cooling rack. Place cooling rack onto cookie sheet, and pour ganache over the iced cake, making sure all of the icing is covered with ganache. Place once more into refrigerator for ganache to set up.
Carefully remove cake from cooling rack using two spatulas.
Drizzle HERSHEY’s Caramel Sauce, HERSHEY’S Double Chocolate Syrup and REESE’s Peanut Butter Sauce over cake.