Chocolate Fluff Peanut Butter Cake
1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups water
1/2 cup oil
4 cups marshmallow cream (2 16oz containers)
1 cup mini chocolate chips
1 cup butter, at room temperature
1 1/2 cups creamy peanut butter
Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute. Increase speed to medium-high and beat until light and fluffy for 2 minutes.
Fold in 1 cup marshmallow fluff until almost completely incorporated.
Some streaks of fluff will remain.
Stir in chocolate chips and divide batter evenly between pans.
Bake for 30 to 35 minutes or until cakes test done.
Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
Add remaining marshmallow fluff and beat until blended.
Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
Garnish suggestion: chocolate curls and peanuts.