Peanut Butter Cake With Icing

1 (18.25 oz.) pkg. yellow cake mix
3/4 c. chocolate syrup
8 oz. semi-sweet chocolate
1 c. powdered sugar
Chopped peanuts
2 1/2 c. creamy peanut butter (do not use old fashioned or freshly ground)
1/4 c. milk

Preheat oven to 350 degrees. Grease and flour two 9-inch diameter cake pans with 1 3/4 inch high sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cake out onto racks and cool completely. Combine chocolate syrup and semi-sweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Frost cake. Garnish with peanuts.

Peanut Butter Cake With Icing printer friendly version located here. (Just the recipe. Nothing else.)
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