Peanut Butter Fudge Cake

Preheat oven to 350 degrees F. Spray two 9" round cake layer pans with flour and nonstick coating spray and set aside.

In large bowl combine all ingredients except chocolate chips and 1/2 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed.

Spoon batter evenly into prepared pans. Bake at 350 degrees for 25-35 minutes until set, brown, and toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then loosen edges and turn cakes onto wire rack. Cool completely.

In small saucepan, melt 2 cups chocolate chips with 1/2 cup peanut butter. You can also melt these ingredients in a medium bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Place one cake layer, bottom side up, on serving plate. Spread with half of the chocolate filling. Top with second layer, rounded side up. Spread top with remaining chocolate filling, leaving a 1" border around the edges.

Frost sides and top border of cake with Peanut Butter Frosting. Store loosely covered up to 4 days. 16 servings