Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
Combine nuts and melted chocolate; drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
Stack cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with nut clusters.
A serving of this decadent cake goes a long way on chocolate flavor.
How to Melt Chocolate
Microwave chocolate in microwaveable bowl on HIGH 1 min. 10 sec., stirring after 30 sec. (The chocolate will retain its shape.) Stir until chocolate is completely melted.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.