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One-Bowl Cocoa Cake with Broiled Peanut Butter Frosting


2 hours 30 minutes
Skill Level
1 cake

You only need one mixing bowl to put together this extravagent chocolate and peanut butter cake. Broil the iced cake at the very end to give the simple peanut butter frosting a toasty, caramelized finish.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
35 minutes
Cool Time
1 hour 30 minutes


  • 2 cups
    all-purpose flour
  • 1 3/4 cups
  • 1 cup
  • 2/3 cup
    butter or margarine, softened
  • 1/2 cup
    HERSHEY'S Cocoa
  • 3
  • 2 tsps
    baking soda
  • 1 tsp
    vanilla extract
  • 1/2 tsp
  • 1/4 cup
    HERSHEY'S Mini Chips Semi-Sweet Chocolate Chips
  • Additional
    chopped peanuts (optional)
  • Peanut Butter Frosting
  • 1/3 cup
    REESE’S Creamy Peanut Butter
  • 1/4 cup
    butter or margarine(1/2 stick) , softened
  • 2/3 cup
    packed light brown sugar
  • 1/4 cup
    heavy whipping cream
  • 1 cup
    chopped lightly salted peanuts


Equipment Needed 
Oven Oven
Round Baking Pans 9-Inch Round Baking Pans
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Bowl Bowl
Wire Rack Wire Rack

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.


Stir together flour, sugar, milk, butter, cocoa, eggs, baking soda, vanilla and salt in large bowl; beat until smooth. Spread batter in prepared pans.


Bake 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.


Frost with Peanut Butter Frosting. Sprinkle top wtih small chocolate chips. Add additional chopped peanuts, if desired.

Peanut Butter Frosting: Combine peanut butter and butter in small bowl. Stir in brown sugar and whipping cream. Stir in peanuts.

Additional questions?