Peanut Butter Cake with Chocolate-Peanut Butter Icing

Ingredients

• Sugar

  White, granulated sugar

  1 cup or 200g

• Chocolate syrup

  ¾ cup or 225g

• Semisweet chocolate

  Candies

  8 oz (approx 60 pcs) or 227g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Peanut butter

  Smooth style, without salt

  2 ½ cup or 645g

• Peanuts

  All types, raw

  1 oz or 28g

• Yellow cake

  Dry mix, regular, enriched

  18 ¼ oz or 517g

Directions

1. PREPARATION: Chop peanuts.
2. Preheat oven to 350°F. Grease and flour 2 9-inch-diameter cake pans with 1 3/4-inch-high sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
3. Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.

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