CAKE:

1 (18 1/4 oz.) pkg. chocolate cake mix
4 eggs
3/4 c. water
2 tbsp. vegetable oil
1/2 c. chunky or creamy peanut butter

FROSTING:

1 (14 oz.) pkg. creamy white frosting mix
1/2 c. creamy peanut butter
3 oz. semisweet chocolate, melted

To make cake, preheat oven to 350 degrees. Grease and flour an 11-cup ring mold or 12-cup bundt pan. In a large bowl, combine cake mix, eggs, water, oil and peanut butter; beat until blended. Beat with electric mixer 2 minutes on high speed. Pour batter into prepared pan; smooth top. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool on wire rack. Cut cake into 2 horizontal layers.

To make frosting, prepare frosting mix according to package directions. Add peanut butter; beat until blended.

To complete, place bottom cake layer, cut-side down, open a platter or cake plate. Spread with 1 cup frosting. Add remaining cake layer, cut-side down. Spread remaining frosting over side and top of cake, covering completely. Smooth frosting with a long icing spatula. Refrigerate cake 1 hour. Drizzle chocolate over cake; let stand until chocolate sets. Makes 1 cake.