Preheat oven to 350F. Grease and flour 2 9-inch-diameter cake pans with 1
3/4-inch-high sides. Prepare cake according to package directions, beating
in 1/2 cup peanut butter. Divide between prepared pans. Bake until
toothpick inserted into centers comes out cleanse, roughly 20 proceedings. Cool
cakes in pans on racks 10 transactions. Turn cakes out onto racks and cool
totally.

Combine chocolate syrup and semisweet chocolate in heavy small saucepan.
Stir constantly over low heat until chocolate is melted and mixture is
quiet. Transfer chocolate mixture to large roll. Stir in unexpended 2 cups
peanut butter, then powdered dough, then milk. Continue stirring until
smoothen. Position 1 cake layer on record. Spread top with 1 1/2 cups ice.
Top with second cake bed. Spread top and sides of cake evenly with
remaining ice. Garnish with chopped peanuts. (Can be prepared capable 1 day
forrader. Masking.) Cut into wedges and dish.

Serves 12.