MY NEXT DOOR NEIGHBOR'S CHOCOLATE CAKE

2 cups sugar
2 cups flour
1 cup Hershey's unsweetened cocoa powder
1 (4-serving-size) pkg. instant chocolate fudge pudding
2 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
1 cup oil
2 Tbsp. mayonnaise
1 cup buttermilk
1 cup boiling black coffee
Peanut Butter Marshmallow Creme Filling (recipe follows)
Peanut Butter Frosting (recipe follows)
Reese's Peanut Butter Cups (optional, for garnish)

Preheat oven 350 degrees F.

In a mixing bowl, combine sugar, flour, cocoa powder, dry pudding mix, baking soda and baking powder. Add eggs, vanilla, oil, mayonnaise, sour milk, and coffee and beat until well-blended. Pour into three greased and floured 9-inch round cake pans.

Bake at 350 degrees F for 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Spread filling between cooled cake layers. Spread frosting on top and sides of cake. Garnish with Reese's peanut butter cup pieces if desired.

PEANUT BUTTER MARSHMALLOW CREME FILLING

3/4 cup Crisco shortening
2 Tbsp. flour
1/2 tsp. vanilla
2 Tbsp. milk
2 cups powdered sugar
1 jar marshmallow creme
1 1/2 cups Reese's peanut butter

In medium bowl, beat shortening, flour, vanilla, and milk until smooth. Gradually beat in powdered sugar. Beat in marshmallow creme and peanut butter.

PEANUT BUTTER FROSTING

1/2 cup butter
1 cup Reese's peanut butter
1/4 tsp. salt
5 1/2 cups powdered sugar
3/4 cup cold strong coffee
1 tsp. vanilla
Reese's Peanut Butter Cups, optional

Cream butter. Add peanut butter and salt. Blend well. Gradually add sugar and coffee. Cream thoroughly until smooth. Add vanilla.

John Joseph Yanek, North Catasauqua
First Place, Hershey's Greatest Cocoa Cake Contest, Allentown Fair, 2007