Recipe - Peanutty Chocolate Cake

1 pack Devil's Food Cake Mix (the
kind with pudding in the
mix)
3 Eggs
1 1/3 cup Water
1/3 cup Oil
1 Jar (7oz) marshmallow
creme, divided
One half cup Creamy peanut butter
1 pack (12oz) semisweet chocolate
morsels
2 tablespoon Milk
1 teaspoon Vanilla extract
One half cup Salted blanched peanuts,
chopped

My mom developed a really wonderful cake recipe 20 or so years ago that I'd
like to share with you all. I believe she entered it in a bakeoff contest.
Since then it has been published in "The Baptist Book Store Cookbook" which
came out in 1980.

This is a terrific cake and I once made it to take to a party where I
really wanted to impress a group of people and "knock their socks off".
This cake did the trick. Here it is:

by Thelma Quinton, Chattanooga, Tennessee

Generously greas and lightly flour a 10inch tube pan. (It must be a tube
or Bundt pan, a layer cake pan will *not* work.) Blend cake mix, eggs,
water and oil in large mixer bowl at low speed until moistened. Beat 2
minutes at high speed. In a small bowl stir together by hand until
thoroughly blended, one cup marshmallow creme and the peanut butter. Pour
batter into prepared pan. Spoon peanut butter mixture on top in a circle in
the center of batter. Do not allow to touch sides of pan or tube. Bake at
350 about 45 minutes or until it springs back when touched lightly in
center. Cool 25 minutes in pan; then remove and finish cooling right side
up on a cake rack. When completely cooled, frost with the following
frosting.

In top of double boiler combine chocolate chips and milk and heat over
boiling water until chocolate melts, stirring occasionally. Remove from
heat and stir in vanilla and the rest of the jar of marshmallow creme until
thoroughly blended. Cook until stiff enough to spread. Spread over top and
sides of cake. Sprinkle peanuts thickly on top of cake and press gently
into frosting. Posted to bakeryshoppe digest V1 Number 019 by Sandra
Swinford sswinfor@cecasun.utc.edu on Apr 10, 1997