Dark Chocolate Peanut Butter Cake

My Melvin said this cake on a scale of 1-10 is a 20!!! My camera is out of batteries right now so I can't post a picture... that is if there is any left. But I just wanted to share this recipe with anyone who loves peanut butter. Mel usually slathers peanut butter on most sweet things. Banana bread, cookies, etc.... so this recipe worked out great!

I do cheat. Yes you caught me! I used a box cake mix for this recipe. Any dark chocolate is fine... devils food cake mix, chocolate butter cake mix, etc. How can you even go wrong with peanut butter and chocolate? You can even make cupcakes and then frost each one. Maybe top with a few reeses pieces or one reeses peanut butter cup. Yum.

Ok, so obviously you need to make your cake. Let cool completely. This time I used a bundt pan, but I also thought about doing to 9" rounds and putting a layer of frosting in the middle. Very tempting. Once the cake is done and completely cooled, frost!

Peanut Butter Frosting

3/4 cup peanut butter (creamy if you want smooth, crunchy if you want crunch)
1/2 cup margerine (1 stick, softened)
1 1/3 cup powdered sugar
1-3 tablespoons milk (ONLY if it's too thick for your liking)

• In a large bowl, add softened margerine and peanut butter. Beat with electric mixer until creamy and smooth.
• Add powdered sugar and beat about 3 minutes, until light and fluffy.
• If it's a little thick for your liking, add 1-3 tablespoons milk. I used about 1 tablespoon. Beat until desired consistancy is reached.
• Frost cake, enjoy a slice, then go to the gym :)