DOUBLE CHOCOLATE-PEANUT BUTTER LAYER CAKE

Double Chocolate-Peanut Butter Layer Cake image

This chocolate cake is filled and coated with a chocolate pudding-peanut butter frosting. Oh, and chocolatey peanuts top it off.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup cold milk
1/2 cup crunchy peanut butter
1/2 cup PLANTERS Dry Roasted Peanuts
2 oz. BAKER'S White Chocolate, melted
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
Combine nuts and melted chocolate; drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
Stack cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with nut clusters.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 420 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 22 g, Protein 7 g