Friday, September 10, 2010

Peanut Butter Chocolate Cake

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
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.
Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.