I made this cake for the home coming even at our church and it was such a huge hit. 

Something this yummy is hard to keep to myself.

Ingredients:

Peanut Butter Cake

One box plain yellow cake mix 

6 TBS sifted cake flour

1 1/3 cups water

1/3 cup smooth peanut butter

1/3 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

DIRECTIONS:

Place a rack in the center of the oven and preheat the oven to 350. Lightly grease two cake ball pans (inside and outside) with Baker's Joy. Set the pans aside.

Place the cake mix, water, peanut butter, oil, eggs, flour, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Spoon cake batter into pans. Bake at 30 for 15 minutes. Cool cake balls then trim the edges off the tops to make them rounder. 

Set these aside until after we get the chocolate cake mixed and ready for pans. 

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Chocolate Cake:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 

Pour a small amount of batter into pans, place cake balls in the batter and pour remaining batter ovr cake balls.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

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Peanut Butter Cream Cheese Icing:

10 ounces cream cheese, softened

1 stick unsalted butter, softened

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter

DIRECTIONS:

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the peanut butter and beat until thoroughly blended. *You can thin this out by adding milk to the icing if you feel it is too thick. 

Ice cake and put cake in fridge while mixing up the glaze, this helps the icing "set" a little more.

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Chocolate-Peanut Butter Glaze

6 ounces semi sweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

DIRECTIONS:

In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half, beating until smooth. Spoon ontop iced cake..it's okay for the chocolate to fall down the sides.

Decorating Tips:

You can decorate your cake like mine by using a 1M star tip in a decorating bag. Pipe some simple swirls and chop 6 mini Reese Peanut Butter Cups to put on top of each icing swirl.

You can also grate some chocolate to put on the bottom and the top like I have here.

Enjoy!