Chocolate Peanut Butter Cake

1 box of chocolate cake mix

Mix and bake cake as directed and divide into 2 round 8” cake pans.
Let cool for 20 minutes after baking then invert onto wire racks to let cool completely.

To frost the cake place 1 layer flat side up onto a plate or cake stand (what you will serve it on). Spread 1/3 of frosting mixture on top. Repeat with the next layer and then frost the sides of the cake. Once frosted chill in the fridge so the frosting firms up.

To decorate with the chocolate peanut butter glaze, put the cake stand or plate on a couple of paper towels to catch any drips. Pour the glaze over the top of the cake, and spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refridgerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting

10 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups of confectioner’s sugar
2/3 cup smooth peanut butter, preferably a commercial brand (b/c oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3-4 minutes.

Chocolate Peanut Butter Glaze

8 oz. semisweet chocolate, coarsely chopped
3 Tbsp. smooth peanut butter
2 Tbsp. light corn syrup
½ cup half and half

In the top of a double boiler, combine the chocolate, pb, and corn syrup. Cook, stirring often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half and half, beating until smooth. Use while still warm.