Peanut Butter Chocolate Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) devil's food cake mix
• 4 ounces cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 tablespoons confectioners' sugar
• 1 cup whipped topping
• 1 cup heavy whipping cream
• 1 cup (6 ounces) semisweet chocolate chips
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Directions

• Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.
• In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping.
• Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.
• In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings.

Peanut Butter Chocolate Cake published in Taste of Home April/May 2003, p37