Categories: Cake- tortes

Ingredients

• 1 (18.25 oz.) pkg. devil's food cake mix without pudding
• 2 1/2 cups whipping cream, divided
• 1 (10 oz.) pkg. peanut butter morsels
• 2 tsp. vanilla extract
• 1 Tbsp. butter or margarine
• 2/3 cup semisweet chocolate morsels
• Garnish: chopped roasted peanuts

Directions

1. Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cake pans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
2. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
3. Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir 1/3 whipping cream into peanut butter mixture. Fold into remaining whipping cream. Spread between cake layers; cover and chill.
4. Bring remaining 1/3 cup whipping cream and 1 Tbsp. butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
5. Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

6. Chocolate-Peanut Butter Mousse Parfaits:

7. Cut cooled cake layers into cubes. Layer 8 parfait glasses evenly with 2/3 peanut butter mixture, cake cubes, and half of chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.

8. rves 8.

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