Chocolate Cake With Peanut Butter Filling

• 1 package devil's food cake mix (regular size)
• 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

1. 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.
2. In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping.
3. 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.
4. 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.

cake, cream cheese, peanut butter, sugar, heavy whipping cream, chocolate chips

Taken from www.tasteofhome.com/recipes/chocolate-cake-with-peanut-butter-filling/ (may not work)