• 1 box yellow cake mix - (regular 2 layer cake mix, not a "pudding in the mix" type)
• 1/2 cup creamy peanut butter
• 2 boxes instant chocolate pudding (4 serving size)
• 1 cup confectioners' sugar
• 4 cups cold milk

Preparation -
In a large mixing bowl, combine the cake mix, peanut butter plus any other ingredients that must be added to prepare the cake mix, as listed on the directions on the box. Bake according to the cake mix package directions for a 9" X 13" cake.

After baking, remove the cake from the oven. Using the rounded handle of a wooden spoon, poke holes in the cake, leaving 1-1/2" spaces between the holes. After the holes have been made, place the cake on a wire rack to cool and set aside. In a large bowl, combine the pudding mix and confectioners' sugar. Gradually stir in the milk. Beat on low speed for 1 minute... do not overbeat. Immediately, before it thickens, pour about half of the pudding evenly over the warm cake. Let it sink into the holes. Allow the remaining half of the pudding to thicken slightly, then spoon it on top of the cake. Use a spatula to spread it across the entire top of the cake, as you would spread frosting on a cake. Chill for at least one hour before cutting and serving. Store left over cake in a covered container in the refrigerator.