Thursday, April 21, 2011

Chocolate Peanut Butter Cluster Cake

1 pkg. (2-layer size) chocolate cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup  peanut butter
1/2 cup PLANTERS Dry Roasted Peanuts
2 squares  BAKER'S Semi-Sweet Chocolate, melted (I just use 1/4c chocolate chips)
1-1/2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 350°F.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
MIX nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
STACK cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate-nut clusters.

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