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