Chocolate-Peanut Butter Mousse Cake

• 1 (18 ounce) package devil's food cake mix, without pudding (I use Duncan Hines)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 1/2 cups whipping cream, divided
• 1 (10 ounce) package peanut butter morsels
• 2 teaspoons vanilla extract
• 1 tablespoon butter or 1 tablespoon margarine
• 2/3 cup semisweet chocolate morsel

1. Prepare cake mix according to package directions.
2. Pour into 2 lightly greased 8-inch round cakepans.
3. Bake according to package directions.
4. Cool in pans on wire racks 10 minutes.
5. Remove from pans; cool on wire racks.
6. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
7. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
8. Stir in vanilla, and cool 25 minutes.
9. Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
10. Stir one-third of whipped cream into peanut butter mixture.
11. Fold into remaining whipped cream.
12. Spread between cake layers; cover and chill.
13. Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
14. Add chocolate morsels; remove from heat and let stand 5 minutes.
15. Stir until morsels melt and mixture is smooth.
16. Pour glaze over cake.
17. Serve warm; or chill and serve at room temperature.

cake mix, eggs, oil, water, whipping cream, peanut butter, vanilla, butter, semisweet chocolate morsel

Taken from www.food.com/recipe/chocolate-peanut-butter-mousse-cake-27724 (may not work)