1 pkg. (18 1/4 oz.) chocolate cake mix
1/2 cup butter, melted
1/4 c. milk
1 egg
1 c. chopped peanuts, divided
1 pkg. (8 oz.) cream cheese, softened
1 c. peanut butter
1 c. powdered sugar
1 can (14 oz.) sweetened condensed milk
1 1/2 tsp. vanilla extract
1 carton (16 oz.) frozen whipped topping, thawed, divided
1/2 c. semisweet chocolate chips
4 1/2 tsp. butter
1/2 tsp. vanilla extract

In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 c. of peanuts. Spread into a greased 13 x 9 x 2 inch baking pan.

Bake at 350°F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts. In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over cake. Refrigerate for 2-3 hours before cutting.

Yield: 12-15 servings.