3/4 c. butter (softened)
1 c. cream peanut butter
2 1/4 c. sugar
3 eggs
3 (1 oz.) sq. unsweetened chocolate, melted
1 1/2 tsp. vanilla
3 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. ice water
Peanut Butter Fudge Frosting
1/4 c. finely chopped roasted peanuts
Peanut Clusters

Grease 3 (9 inch) cake pans, line with wax paper. Cream butter and peanut butter gradually add sugar, beating at medium speed with electric mixer. Add eggs 1 at a time beating well. Add chocolate and vanilla, beat well. Combine flour, soda and salt add to creamy mixture, alternately with ice water beginning and ending with flour mixture.

Mix until blended after each addition. Bake at 350 degrees for 25 to 27 minutes or until cake starts to leave edge of pan. Do not overbake. Cool 10 minutes. Remove from pans and cool completely on wire racks. Frost as directed with Peanut Butter Fudge Frosting.

PEANUT BUTTER FUDGE FROSTING:

3 c. sugar
3 (1 oz.) sq. unsweetened chocolate
1 tsp. salt
1 c. milk
3/4 c. creamy peanut butter
1 tsp. vanilla
1/4 c. finely chopped roasted peanuts

Combine first 5 ingredients in a heavy saucepan. Bring to a boil for 3 minutes, stirring constantly. Remove from heat and pour into a large mixing bowl. Add peanut butter and vanilla. Beat with electric mixer on high for 7 minutes.

Use to frost Chocolate Peanut Cluster Cake. Place 2 cups of frosting in small bowl; add chopped peanuts, stirring well. Spread between layers and spread remaining frosting on top and side of cake. Garnish with peanut chips.

PEANUT CLUSTERS
2 oz. chocolate flavored candy coating
1/2 c. roasted peanuts
2 tbsp. roasted peanuts (or 30 halves)

Melt candy coating in top of double boiler, remove from heat and stir until smooth. Stir in 1/2 cup peanuts. Drop big teaspoonfuls on wax paper. Garnish each with 3 peanut halves. Yields 10 clusters. Use to garnish Chocolate Peanut Cluster Cake.