BASE:

1 pkg. Devil Food cake mix
1/2 c. butter
1/4 c. milk
1 egg
3/4 c. chopped peanuts

Heat oven 350 degrees. Spray 13x9 inch pan with non-stick cooking spray (bottom only). Combine all base ingredients and mix until well blended. Spread into prepared pan and bake for 20-25 minutes. DO NOT OVERBAKE. Cool.

FILLING:

3/4 c. peanut butter
1/2 c. powdered sugar
8 oz. cream cheese, softened
2 1/2 c. milk
8 oz. frozen whipped topping, thawed
1 pkg. (6 serving size) instant vanilla pudding

Combine peanut butter and sugar on low speed until crumbly. Set aside. In a large bowl, mix cream cheese until smooth. Add milk, whipped topping and pudding. Beat for 2 minutes on low speed of hand mixer until blended. Pour half of filling over the cooled base. Sprinkle with half of the peanut butter mixture. Repeat with filling and peanut butter mixture.

TOPPING:

1/2 c. chopped peanuts
Grated milk chocolate

Sprinkle with topping and cover. Freeze or refrigerate.