Aug 12, 2017 2 min read

• Ingredients

For the cake

2 cups flour

2 cups sugar

1/2 cup Hershey’s Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup oil (canola, preferred)

1 cup PA Preferred buttermilk (Jackson Farms)

2 eggs, PA Preferred

1 teaspoon vanilla

1 cup hot water

Girl Scout Tag-A-Longs (for garnish)

For chocolate frosting

4 tablespoons butter

2 squares (2 ounces) unsweetened chocolate

4 1/2 to 4 3/4 cups powdered sugar

1 1/2 teaspoons vanilla

1/4 cup milk

For the peanut butter filling

1/2 cup butter

1 teaspoon vinegar

2 1/2 cups powdered sugar

1 cup peanut butter

1 teaspoon vanilla

For the chocolate glaze

4 ounces bittersweet chocolate, chopped

2 tablespoons honey

2 teaspoons vanilla

1/2 cup heavy cream

2 tablespoons light corn syrup

To make the cake: In a large bowl, combine dry ingredients. Stir in oil, vanilla, buttermilk and eggs. Add water and stir until combined. Pour into two 8- or 9-inch greased round pans. Bake at 350 degrees for 35 to 38 minutes, or until toothpick inserted near the center comes out clean. Cool completely. Put peanut butter filling between layers and on top of cake. Frost all with chocolate frosting. Garnish with chocolate glaze and tag-a-longs.

To make the frosting: In a small bowl, beat butter until light and fluffy. Gradually add half of the powdered sugar and beat well. Beat in milk, chocolate (melted and cooled) and vanilla. Gradually beat in remaining powdered sugar. Beat in additional milk if needed.

To make the peanut butter filling: Combine the butter, peanut butter, vinegar and vanilla in a mixing bowl. Add powdered sugar and mix well. Roll into two 8-inch circles. Place between and on top of the two-layer cake.

To make the chocolate glaze: In a small saucepan, warm cream over medium heat until very hot but not boiling. Place chocolate pieces in a glass bowl. Pour hot cream over chocolate and set aside 5 minutes. Then whisk until smooth and thoroughly combined. Whisk the honey, syrup and vanilla. Allow to cool about 15 minutes before using.