Chocolate-Peanut Butter Mousse Cake

• devil's food cake mix1 package

  (18 ounce), without pudding (I use Duncan Hines)

• eggs↗3

  (or as called for by your cake mix)

• oil1⁄3 cup

  (or as called for by your cake mix)

• water↗1 1⁄3 cups

  (or as called for by your cake mix)

• whipping cream↗2 1⁄2 cups

  divided

• peanut butter morsels↗1 package

  (10 ounce)

• vanilla extract↗2 teaspoons
• butter or margarine↗1 tablespoon

  or 1 tablespoon

• semisweet chocolate morsel↗2⁄3 cup

Step-by-step instructions

1. 1

   Prepare cake mix according to package directions.

2. 2

   Pour into 2 lightly greased 8-inch round cakepans.

3. 3

   Bake according to package directions.

4. 4

   Cool in pans on wire racks 10 minutes.

5. 5

   Remove from pans; cool on wire racks.

6. 6

   Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.

7. 7

   Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.

8. 8

   Stir in vanilla, and cool 25 minutes.

9. 9

   Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.

10. 10

    Stir one-third of whipped cream into peanut butter mixture.

11. 11

    Fold into remaining whipped cream.

12. 12

    Spread between cake layers; cover and chill.

13. 13

    Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.

14. 14

    Add chocolate morsels; remove from heat and let stand 5 minutes.

15. 15

    Stir until morsels melt and mixture is smooth.

16. 16

    Pour glaze over cake.

17. 17

    Serve warm; or chill and serve at room temperature.