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1
Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
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2
Mix 1/2 cup chips with flour: reserve.
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3
on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
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4
Stir in peanut butter until blended.
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5
Stir in reserved chip mixture.
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6
Evenly divide batter between pans.
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7
Bake 28-30 min or until cake tester comes out clean.
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8
Cool until no heat can be felt on the top or the bottom.
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9
(put in fridge to go faster).
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10
Transfer from pans.
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11
While cooling, you can start on the icing.
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12
In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature.
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13
(put in fridge and check on in 5 minute to speed up).
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14
on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth.
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15
On low, gradually beat in sugar, corn syrup and milk until smooth.
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16
Place one cake layer on serving plate; spread one cup frosting then top with other cake.
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17
use remaining frosting to coat outside of cake!
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18
(optional) press peanuts on outside of cake.
