Chocolate Peanut Butter Nirvana

Ingredients

• 0.3 teaspoon almond extract 
• 18.3 ounce devils food cake pillsbury®
• 0.5 cup creamy peanut butter jif®
• 4 large eggs 
• 3.9 ounce chocolate pudding and pie filling mix instant
• 0.5 cup milk 
• 12 ounce semi-sweet chocolate chips 
• 0.5 cup vanilla frosting pillsbury® whipped supreme®
• 0.5 cup crisco® vegetable oil 
• 1.3 cups water 

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• hand mixer
• toothpicks
• kugelhopf pan

Directions

1. Heat oven to 350 degrees F. Spray a 12-cup Bundt pan with a no-stick flour spray.
2. Combine cake mix, water, oil, eggs and pudding mix, in a large mixing bowl, with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips.
3. Pour batter into prepared pan.
4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
5. Beat frosting, peanut butter, almond extract and milk in a medium bowl with electric mixer until well combined. Spoon icing over cooled cake.
6. Garnish with chocolate shavings.