1. Preheat oven to 350° F.

2. Grease and flour a 9 x 13" cake pan and set aside.

Chocolate Cake

1. In a medium bowl, combine the cake mix, egg, and melted butter. Stir well with a wooden spoon.

2. Batter will be thick.

   Pat the cake mixture into the bottom of the prepared pan and set aside.

Peanut Butter Layer

1. In a large mixing bowl (I use my stand mixer but a hand mixer is fine too), beat the cream cheese on medium until smooth.

2. Add the eggs and the peanut butter and continue to beat on medium until combined.

3. Decrease mixer speed to low and carefully add in the confectioner's sugar.

4. Slowly add in the butter and then the vanilla.

5. Continue to beat until smooth.

6. Pour the peanut butter mixture over the devil's food cake layer.

7. Bake for 40-50 minutes, start checking at 40 minutes. You want the center to be a bit gooey. Do not over bake this cake, you want it slightly under baked.

8. Cool cake in pan on wire rack for 10-15 minutes.

Chocolate Peanut Butter Ganache

1. While the cake is cooling, place the semi sweet chocolate chips, peanut butter chips, and peanut butter in a heat resistant bowl and set aside.

2. Heat the heavy cream in a sauce pan over medium heat. Let simmer for 1-2 minutes.

3. Carefully pour the hot cream over the chips and peanut butter.

4. Stir gently until the chips have melted.

5. Pour the ganache over the cake. Place the cake in the refrigerator for an hour to help the ganache set up, then remove from fridge.

6. Serve the cake at room temperature. Enjoy!