Categories: Cake, Dessert

Ingredients

• 1 (18 ounce) package devil's food cake mix, without pudding (I use Duncan Hines)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 1/2 cups whipping cream, divided
• 1 (10 ounce) package peanut butter morsels
• 2 teaspoons vanilla extract
• 1 tablespoon butter or 1 tablespoon margarine
• 2/3 cup semisweet chocolate morsel

Directions

1. Prepare cake mix according to package directions.

2. Pour into 2 lightly greased 8-inch round cakepans.

3. Bake according to package directions.

4. Cool in pans on wire racks 10 minutes.

5. Remove from pans; cool on wire racks.

6. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.

7. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.

8. Stir in vanilla, and cool 25 minutes.

9. Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.

10. Stir one-third of whipped cream into peanut butter mixture.

11. Fold into remaining whipped cream.

12. Spread between cake layers; cover and chill.

13. Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepan.

14. Add chocolate morsels; remove from heat and let stand 5 minutes.

15. Stir until morsels melt and mixture is smooth.

16. Pour glaze over cake.

17. Serve warm; or chill and serve at room temperature.

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