For the chocolate cake, I used the Hershey's Perfectly Chocolate cake for the cake part and decided on a peanut butter whipped frosting. The only difference with the cake is that I substituted the hot water with coffee.
Peanut Butter Whipped Frosting
- 1/2 cup of room temperature unsalted butter
- 1/2 cup peanut butter
- 1/marshmallow fluff
- 5 cups of powdered sugar
- 3-5 tbs milk
- 1 tsp vanilla extract
Beat the peanut butter, butter and marshmallow fluff in a large bowl until smooth. Add the vanilla in the mixture. Slowly add the powdered sugar and mix on low until well incorporated. Add in the milk one tbs at a time until you get your desired consistency. Beat the whole mixture on medium high until it's light a fluffy, about 5-7 minutes.