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Peanut Butter Cake

1 (18.25-ounce) package plain yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Chocolate Frosting (see recipe below)
1/2 cup chopped dry-roasted peanuts, for garnish

1. Preheat the oven to 350*F (175*C). Grease and flour two 9-inch round cake pans. Set aside.
2. In a large mixing bowl, beat the cake mix, water, peanut butter, oil, eggs, and vanilla with an electric mixer on medium speed for 3 minutes. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes, or until cakes test done when wooden pick inserted in the center of each comes out clean. Cool cakes in pans for 10 minutes. Remove and cool cakes completely on wire racks.
4. Fill and frost the sides and top of cake with the Chocolate Frosting.

Chocolate Frosting:

2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
1/2 cup butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract

1. In a large bowl, combine the cocoa powder and boiling water and mix well. Add the butter and blend with an electric mixer on low speed for about 30 seconds.
2. Add the powdered sugar and vanilla, and beat at medium speed until frosting is light and fluffy, adding more powdered sugar or hot water if needed to acquire a spreading consistency.