Kick A$@ Peanut Butter Cake with Chocolate Peanut Butter Icing

This might be one of the best dessert recipes I have ever tried. It is actually called Peanut Butter Cake with Chocolate-Peanut Butter Icing but it is Kick A$@! So I sort of changed the name. I made it for Denis's birthday celebration and it was a big hit. It is so moist and just the right sweetness with a rich peanut-buttery chocolate icing. I pretty much followed the recipe but made small additions and changes, I added some extra peanut butter, used Milk chocolate instead (because I love it), added a 1/4 cup of milk and I didn't add chopped peanuts. Below is my recipe but I've included the link for the original recipe too.

Kick A$@ Peanut Butter Cake with Chocolate Peanut Butter Icing

Bon Appetit

Serves 12

Ingredients

1 18.25-ounce package yellow cake mix

3 cups creamy peanut butter (do not use old-fashioned or freshly ground)

3/4 cup chocolate syrup

8 ounces milk chocolate, chopped

1 cup powdered sugar

1/2 cup milk

Preparation

Preheat oven to 350 degrees F. Grease and flour 2 9-inch-diameter cake pans with 1 3/4-inch-high sides. Prepare cake according to package directions, beating in 1 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.

Combine chocolate syrup and milk chocolate in heavy saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.

Note: To make a nice and clean presentation on the stand or platter, place 2 or 3 pieces of wax paper under the cake. Place them so they are under all edges of the cake, but close to the edge so it is easy to slide out. Once you have finished icing the cake pull out the pieces of wax paper so you have a clean platter or stand.