Chocolate-Peanut Butter Mousse Cake

Ingredients

• 18.3 ounce duncan hines devil's food cake 
• 1 tablespoon butter 
• 10 ounce peanut butter 
• 6 servings roasted peanuts chopped
• 0.7 cup semi chocolate chips 
• 2 teaspoons vanilla extract 
• 2.5 cups whipping cream divided

Equipment

• sauce pan
• oven
• hand mixer

Directions

1. Prepare cake mix according to package directions.
2. Pour into 2 lightly greased 8-inch round cakepans.
3. Bake according to package directions. Cool in pans on wire racks 10 minutes.
4. Remove from pans, and cool completely.
5. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
6. Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream.
7. Spread between cake layers; cover and chill.
8. Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan.
9. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
10. Pour glaze over cake; garnish, if desired.
11. Serve warm, or chill and serve at room temperature.
12. Cut cooled cake layers into cubes.
13. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.