Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 3/4 cups granulated sugar

  3. 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

  4. 1 1/2 teaspoons baking powder

  5. 1 1/2 teaspoons baking soda

  6. 1/2 teaspoon salt

  7. 1 cup milk

  8. 1 cup water

  9. 1/2 cup vegetable oil

  10. 2 large eggs

  11. 2 teaspoons vanilla extract

  12. 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels , divided CREAMY PEANUT BUTTER MILK CHOCOLATE FROSTING

  13. 1 pkg. (8 oz.) cream cheese , softened

  14. 1 teaspoon vanilla extract

  15. 1/8 teaspoon salt

  16. 3 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. FOR CAKE: PREHEAT oven to 350° F. Grease and flour two 9-inch-round cake pans. COMBINE flour, granulated sugar, cocoa, baking powder, baking soda and salt in large mixer bowl. Add milk, water, vegetable oil, eggs and vanilla extract; blend until moistened. Beat for 2 minutes (batter will be thin). Pour into prepared pans. Sprinkle 1/3 cup morsels over each cake. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Creamy Peanut Butter Milk Chocolate Frosting. FOR CREAMY PEANUT BUTTER MILK CHOCOLATE FROSTING: MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Beat cream cheese, melted morsels, vanilla extract and salt in small mixer bowl until light and fluffy. Gradually beat in powdered sugar.


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