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 clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve. Serves 12. Bon Appetit June 1991
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|Serving Size: 1 Serving (1558g)|
|Recipe Makes: 1|
|Calories from Fat: 3887 (52%)|
|Amt Per Serving||% DV|
|Total Fat 431.9g||576 %|
|Saturated Fat 104.2g||521 %|
|Monounsaturated Fat 252.6g|
|Polyunsanturated Fat 63.2g|
|Cholesterol 11.3mg||3 %|
|Sodium 5498.1mg||190 %|
|Potassium 6126.4mg||161 %|
|Total Carbohydrate 807.2g||237 %|
|Dietary Fiber 58.8g||235 %|
|Sugars, other 748.5g|
|Protein 173.8g||248 %|
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Calories per serving: 7407
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