Chocolate Cluster-Peanut Butter Cake

By draingal

Ingredients

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1/2 cup PLANTERS Creamy Peanut Butter
• 1/2 cup PLANTERS Dry Roasted Peanuts
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1-1/2 cups thawed COOL WHIP Whipped Topping

Details

Servings 16
Preparation time 20mins
Cooking time 90mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.

MIX nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.

STACK cake layers on plate, filling layers with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture; spread over top and side of cake. Decorate with chocolate-nut clusters.