Wednesday, February 22, 2012
Chocolate Cluster Peanut Butter Cake
1 package chocolate cake mix
1 cup cold milk
1 small package vanilla flavor instant pudding and pie filling
1/2 cup peanut butter
1 1/2 cups thawed whipped topping
Preheat oven to 350 degrees F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9 in round cake pans.
Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.
Place 1 of the cake layers on cake platter; spread with 1 cup of the pudding mixture. Cover with remaining cake layer, Gently stir whipped topping into remaining pudding mixture. Spread over top and sides of cake. Cut into 16 slices to serve. Store leftovers in refrigerator.