Are you like me and the minute you see a recipe which you are dying to try, but instantly decide that you will change up a few things? It was no different when I saw the picture of this amazing looking cake. Today, I decided that it will be our Easter Dessert, but since kids are involved in eating it, I am going to make it a chocolate cake, instead of vanilla. But…what better flavor combinations than chocolate, raspberry and peanut butter? So go wild with different flavors. Don’t be afraid to substitute flavor combinations. After all, don’t you think that was how sushi was probably discovered? They took  a dead raw fish and combined it with rice and bean sprouts and they had a food everyone went goo goo over. So you never know if you might be the next baker or cook which invents a new winning food.

*This recipe was taken from Cooks Country Magazine

For the cake:

Using A Duncan Hines Cake Mix, chocolate or French Vanilla, bake cake according to directions on box using the 2 8″ square (or round) cake pans.

Frosting

16 tables (2 sticks) butter, softened

1 cup creamy peanut butter

3 tables heavy cream

1 teas vanilla

2 cups powdered sugar

1 1/4 cups seedless raspberry jam

1 cup dry roasted peanuts, chopped

Adjust oven rack to middle position and heat oven to 350. Generously grease 2 8″ square (or round) baking pans and cover pan bottoms with squares of parchment paper. (I do not do this, because, well, I’m either lazy or a rebel, depending on the mood of the day, I just grease the pans with Pam or Butter.) Grease and flour parchment. Divide batter equally between prepared pans. Bake until cake tops are light golden and cakes tests done when you insert toothpick in center and it comes out clean.  About 25 minutes. Cool on wire rack. Run knife around pans to loosen cakes. Invert cakes onto large plates, peel off parchment paper and place on a lightly  greased rack. Cool completely.

Frosting

Using mixer, whip the butter, peanut butter, cream and vanilla until combined. Reduce speed to low and add the powdered sugar. Mix until no lumps are left. Whip frosting until light and fluffy, about 5 minutes.

To Assemble:

Slice each cake layer in to two equal layers, giving you 4 layers. Spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled half on cake plate, then spread 1 cup frosting over the top of that layer. Place second reassembled cake layer on top. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. Heat remaining 1/4 cup jam in bowl in microwave until melted and smooth. about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and then drag paring knife through lines to create marbled appearance. Serve.