Another delicious recipe from my friend, Peggy B
1 pkg Devil’s food cake mix
1 pkg (8oz.) Cream Cheese, softened
¾ cup powdered sugar
¾ cup creamy peanut butter
1 pkg (12 oz) Cool Whip Topping, thawed
6 Squares (1 oz each) Semi-Sweet Baking Chocolate
Prepare cake batter and bake in a 13 x 9 pan as directed on package and cool completely.
Beat cream cheese and sugar in a large bowl with mixer until well blended.
Add peanut butter; mix well until smooth.
Blend in 1 cup of Cool Whip; spread onto cake.
Melt chocolate as directed on package.
Mix with remaining Cool Whip; spread over cake.
Refrigerate for 1 hour.
Store in the refrigerator.