Peanut Butter Silk Chocolate Cake

• 1 (18 ounce) box devil's food cake mix
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 2 tablespoons butter (softened) or 2 tablespoons margarine (softened)
• 1 (8 ounce) cream cheese (softened)
• 12 cup creamy peanut butter
• 34 cup powdered sugar
• 1 12 teaspoons vanilla
• 1 (12 ounce) frozen whipped topping (thawed)

1. Prepare and bake the cake according to the directions using a 10 inch round pan or 2 -8 inch round pans.
2. After it's done, let stand for 10 minutes in the pan.
3. Then using a wire rack on top the cake, carefully flip it over to pull it out of the pan.
4. Let it sit on a wire rack until cool (at least an hour maybe more.)
5. For the peanut butter mix put the rest of the ingredients except the whipped topping into a bowl and beat until creamy.
6. Add the whipped topping and hand stir it.
7. If you used one cake pan, carefully cut the cake in half.
8. Spread one of the cakes with about 3/4 of the peanut butter mix letting it slightly drip (for a yummy looking affect) over the side.
9. Put the other cake on top carefully.
10. Spread the rest of the peanut butter mix on top of that.
11. I sprinkled the top very lightly with a dusting of cocoa powder.
12. And then I made up my favorite chocolate frosting adding a little more of the liquid it calls for to make it drippy.
13. Then I dripped the frosting across the diameter of the cake all around it, letting it drip onto the plate.
14. (You don't need a full recipe of frosting for this, so you'll have to scale it down or use the rest for something else)
15. Put it in the fridge to set.
16. I had mine in overnight, but it may not take that long.
17. Happy munching!

cake mix, eggs, oil, water, butter, cream cheese, peanut butter, powdered sugar, vanilla, frozen whipped topping

Taken from www.food.com/recipe/peanut-butter-silk-chocolate-cake-378694 (may not work)