by Pat M.
1 package 2-layer size chocolate cake mix
1 1/4 cups water
1/3 cup cooking oil
1/3 cup creamy peanut butter
3 eggs
i cup semisweet chocolate pieces
1 cup tiny marshmallows
1 6-oz can chocolate fudge frosting
1 cup peanuts
Preheat oven to 350 for a baking pan or 325 for a baking dish.
Grease a 9 x 13 inch baking pan or baking dish; set aside. Preheat oven to 350 degrees if using a baking pan or 325 if using a baking dish.
In a large bowl combine dry cake mix, the water, oil, peanut butter, and eggs; beat with an electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Stir in cholocate pieces. Spread batter evenly in prepared pan or dish. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
Sprinke the hot cake with tiny marshmallows; let stand for 15 minutes. Drop spoonfuls of the frosting over the cake; spread evenly. Sprinkle with peanuts. Cool in pan or dish on a wire rack.
Makes 15 servings.
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