1 devil's food cake mix
1 (16 oz.) sour cream
3 eggs
9 peanut butter cup candies (0.6 oz. each)
1/2 c. peanut butter
1/2 c. semi-sweet chocolate morsels
2 tsp. vegetable oil
2 tbsp. peanuts, chopped

Preheat oven to 350°F. Mix sour cream and eggs until smooth. Add cake mix; mix together until smooth. Using large scoop, place 12 scoops of batter into bottom of fluted pan; spread evenly. Arrange peanut butter cups in a circular pattern over batter. Top with remaining batter and spread evenly.

Bake 40 to 45 minutes or until cake tester inserted near center comes out clean. Let stand 10 minutes on cooling rack. Loosen cake from sides of pan. Carefully invert onto round platter. Place peanut butter in small microwave bowl for 30 seconds or until melted; stir until smooth using scraper. Pour peanut butter evenly over top of cake, allowing it to drip down side. Place chocolate morsels and oil in same bowl. Microwave 20 to 40 seconds or until melted and smooth. Drizzle chocolate evenly over peanut butter topping. Chop peanuts and sprinkle over top of cake. Cake can be microwaved if you have a stoneware fluted pan. Microwave on High 11 to 14 minutes or until tester comes out clean.