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Peanut Butter Cup Sin Cake

1 whole Chocolate Cake Mix (and Needed Ingredients Like Eggs, Water And Oil)
1- 1/2 cup Semi-Sweet Chocolate Chips
1 cup Butter, Cut In Half
1 cup Peanut Butter
3 cups (approx) Powdered Sugar
3 Tablespoons Half-and-half


Prepare the cake according to box directions. I used an extra moist mix by Betty Crocker. (You can of course make a cake from scratch but it tastes just as sinful with a box mix.) Pour into two 9 inch cake pans. Before baking the cake, sprinkle 1/4 of a cup of the chocolate chips over each cake. Bake for amount of time specified on box until done. While cake is baking, prepare the frostings. Yes, I said frostingS. In an electric mixer, using the whisk attachment, combine 1/2 cup of butter and 1 cup of creamy Peanut butter well. Next, after measuring 2 cups of powdered sugar, sift it into the butter mixture, whisking between small additions until the powdered sugar is incorporated into the mix. Add half and half, up to 3 Tbsps. to bring it to a nice, thick and creamy consistency. Scrape the peanut butter frosting out of the bowl with a rubber scraper and into another bowl. Set aside. Clean the wire whisk mixer attachment. Remove cake from oven and cool when it has finished cooking. As it cools, prepare the chocolate frosting. (You will probably have leftovers of both kinds of frosting. Thats okay. They taste great on graham crackers. Trust me folks.) Throw another 1/2 cup of butter into the bowl of the mixer (no need to wash the bowl... its not really dirty.) While the butter is being whisked, in a microwave safe bowl melt approximately 1 cup of semi-sweet chocolate chips. Using a rubber scraper, add the melted chocolate to the butter and whisk until incorporated. Next, little by little add the rest of the powdered sugar (you may need a tad more than a cup.) Once the cake is cooled, flip one of them onto a cake plate. Frost the top of this bottom layer generously with the chocolate frosting. Carefully place the top cake layer atop the frosted bottom one and generously frost the whole cake with the peanut butter frosting. This cake serves a lot of people because a very small sliver will suffice. It is very, very rich. I made this up yesterday because it was 55 degrees in the middle of July and I needed comfort food. And I needed a cake that acted like a peanut butter cup in my mouth. This fit the bill perfectly. Picture is on its way.

Source: tastykitchen.com