Chocolate Cluster-Peanut Butter Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1/2 cup Kraft Smooth Peanut Butter
• 2 oz. Baker's Semi-Sweet Chocolate
• 1/2 cup dry roasted peanuts
• 1-1/2 cups thawed Cool Whip Whipped Topping

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers.
3. Cool in pans 10 min.
4. Invert cakes onto wire racks; cool completely.
5. Meanwhile, beat dry pudding mix and milk in medium bowl with whisk 2 min.
6. Add peanut butter; mix well.
7. Refrigerate until ready to use.
8. Melt chocolate as directed on package.
9. Add nuts; stir to evenly coat.
10. Drop by tablespoonfuls onto waxed paper-covered baking sheet.
11. Refrigerate 10 min.
12. or until firm.
13. Stack cake layers on plate, filling with 1 cup of the pudding mixture.
14. Whisk Cool Whip into remaining pudding mixture; use to frost cake.
15. Garnish with nut clusters.

chocolate cake mix, cold milk, butter, chocolate, peanuts, topping

Taken from www.kraftrecipes.com/recipes/chocolate-cluster-peanut-butter-cake-95377.aspx (may not work)