Chocolate Cake With Peanut Butter Filling

Chocolate Cake:

one 18.25 -oz pkg. plain devil's food or fudge cake mix
One 3.9-oz pkg. chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

Place rack in center of oven and heat to 350. Lightly mist 2 round baking pands with vegetable oil spray and dust with flour. Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two to three minutes more. Turn batter into the pans and bake at 350 for 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool for 20 minutes. run a long, sharp knife around edge of cake and invert onto a rack to cool for 20 more minutes. If you wrap the cakes in foil and freeze them, it makes it easier to cut them into layers and frost.

Peanut Butter Frosting (between layers of cake)
5 ounces cram cheese, at room temperature
1/2 stick (2 ounces) unsalted butter, at room temperature
2.5 cups confectioners' sugar, sifted
1/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn't seperate out)

In a large bowl with an electric mixer, beat the cram cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Addd the peanut butter and beat until thoroughly blended.

Chocolate Frosting (on the outside of cake)
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa
3-4 Cups powedered sugar
1/3 cup heavy cream
1 teaspoon vanilla extract and pinch of salt

These measurements are approximate. Add powdered sugar and cram depending on the consistency you want.