INGREDIENTS
- 1 (18.25 ounce) package chocolate cake mix
- 1 cup cold milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1/2 cup peanut butter
- 1/2 cup PLANTERS Dry Roasted Peanuts
- 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
- 1 1/2 cups thawed COOL WHIP Whipped Topping
DIRECTIONS
1.
Preheat oven to 350
degrees F. Prepare and bake cake mix as directed on package in 2 greased and
floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely
on wire racks. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat
2 min. or until well blended. Add peanut butter; beat well. Refrigerate until
ready to use.
2.
Mix peanuts and
melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed
paper-covered baking sheet. Refrigerate 10 min. or until firm.
3.
Place one 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 side of cake. Decorate with chocolate peanut
clusters. Store leftover cake in refrigerator.
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