Peanut Butter Chocolate Cake

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 cup water
• 3 eggs
• 13 cup unsweetened applesauce
• 13 cup reduced-fat creamy peanut butter
• 12 cup cold nonfat milk
• 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
• 1 (8 ounce) package reduced-fat cream cheese
• 12 cup reduced-fat creamy peanut butter
• 1 (8 ounce) cartonfrozen reduced-fat whipped topping, thawed

1. In a large mixing bowl, combine the cake mix, water, eggs and applesauce.
2. Beat on medium speed for 2 minutes.
3. Transfer to a 13-in.
4. x 9-in.
5. x 2-in.
6. baking dish coated with nonstick cooking spray.
7. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
8. Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute.
9. Carefully spread peanut butter over cake.
10. Cool on a wire rack.
11. For frosting, in a small bowl, whisk milk and pudding mix for 1 minute.
12. In a small mixing bowl, beat cream cheese and peanut butter until smooth.
13. Gradually beat in pudding.
14. Beat in half of the whipped topping; fold in remaining whipped topping.
15. Frost cake.
16. Store in the refrigerator.

cake mix, water, eggs, unsweetened applesauce, peanut butter, cold nonfat milk, chocolate pudding, cream cheese, peanut butter

Taken from www.food.com/recipe/peanut-butter-chocolate-cake-248705 (may not work)