CHOCOLATE PEANUT BUTTER CAKE

Steps:

• 1. FOR CAKE: Preheat the oven to 350 degrees F.
• 2. Butter and flour one 9 inch round cake pan.
• 3. In a bowl, sift the flour 3 times, measure again to make sure that you have excatly 2 cups of flour. (Flour may expand when sifted.) Sift again with cocoa, baking powder, and baking soda.
• 4. In a diffrent bowl, using an electric mixer on high, beat the eggs, sugar, and vanilla for 3 minutes or until fluffy.
• 5. Reduce speed to low, and blend in peanut butter.
• 6. Using a wooden spoon, stir the flour mixture into the egg mixture, 1/3 at a time, Alternating with the water and beginning and ending with the flour.
• 7. Pour the batter into the pan and bake for 45 minutes or until toothpick comes out clean.
• 8. Cool the cake in the pan on a rack for 10 minutes. Place the pan into the freezer for 20 minutes, after it has cooled for 10 minutes outside.
• 9. Remove cake from freezer and place cake on a rack.
• 10. FOR GLAZE: While cake is in freezer: In a saucepan, heat the whipped cream and peanut butter until it starts to boil; remove from heat and add chips. Stir until chocolate has melted.
• 11. Pour the glaze evenly over the cake. Let glaze dry for 15-20 minutes.
• 12. In a piping bag, put peanut butter cream. Decorate cake however you wish.