Peanut Butter Fudge Cake

• 1 (18 1/4 ounce) box devil's food cake mix
• 3 eggs
• 1 cup buttermilk
• 12 cup vegetable oil
• 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces, plus more to garnish, I used twice as many peanut butter cups so I could decorate th)
• 6 ounces prepared chocolate pudding (not the dry mix, the actual snack sized container of pudding)
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 12 cup creamy peanut butter

1. Heat oven to 350F Coat two 9-inch round cake pans with nonstick cooking spray.
2. Line with waxed paper; coat paper.
3. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds.
4. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute.
5. Stir in the pudding.
6. Fold in 2 cups of the chopped peanut butter cups.
7. Divide batter between prepared pans.
8. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean.
9. Let layers cool on a wire rack for 15 minutes.
10. Turn out cakes onto wire racks and cool completely.
11. Place chopped dark chocolate in a medium-size bowl.
12. Bring cream just to a boil and pour over chocolate.
13. Whisk until chocolate melts.
14. Add peanut butter and whisk until smooth.
15. Trim top of cake layers flat with a serrated knife.
16. Put 1 cake layer on cooling rack and place on a baking sheet.
17. Pour 1 cup frosting on top; spread evenly with a spatula.
18. Top with remaining cake layer.
19. Pour remaining frosting over the top, allowing it to spill over the sides.
20. Smooth top and sides with spatula.
21. Refrigerate 1 hour to set.
22. Transfer cake to serving plate and garnish with chopped candy, if desired.

cake mix, eggs, buttermilk, vegetable oil, chocolatecovered peanut butter, chocolate pudding, chocolate, heavy cream, peanut butter

Taken from www.food.com/recipe/peanut-butter-fudge-cake-321794 (may not work)