1 pk Yellow cake mix;
-(18.25-ounce)
2 1/2 c Creamy peanut butter; (do
-not use
; old-fashioned or
; freshlyground)
3/4 c Chocolate syrup
8 oz Semisweet chocolate
1 c Powdered sugar
1/4 c Milk
Chopped peanuts
Preheat oven to 350F. Grease and flour 2 9-inch-diameter cake pans with 1
3/4-inch-high sides. Prepare cake according to package directions, beating
in 1/2 cup peanut butter. Divide between prepared pans. Bake until
toothpick inserted into centers comes out clean, about 20 minutes. Cool
cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool
completely.
Combine chocolate syrup and semisweet chocolate in heavy small saucepan.
Stir constantly over low heat until chocolate is melted and mixture is
smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups
peanut butter, then powdered sugar, then milk. Continue stirring until
smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing.
Top with second cake layer. Spread top and sides of cake evenly with
remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day
ahead. Cover.) Cut into wedges and serve.
Serves 12.
Yields
1 servings