Dark Chocolate layered cake with creamy peanut butter frosting topped with morsels of peanut butter and chocolate chips.
Preheat oven to 350°F.
Grease two 8 inch round cake pans and set aside.
In a mixing bowl, add cake mix and ingredients according to the package directions. Instead of water use milk as a substitute. Whisk together along with 1 tsp of vanilla extract until thoroughly combined.
Pour equal amounts of batter into two 8 inch greased cake pans.
Bake in preheated oven approximately 20-30 minutes or until toothpick inserted into the center comes out clean.
Set cakes aside to cool completely before icing.
In a stand mixer add softened butter and peanut butter. Whip until combined on low-medium speed.
Add 1 cup of powdered sugar and 2 tbsp of milk. Whip on low speed until combined.
Add another cup of powdered sugar, vanilla extract, and milk. Whip on low speed until combined.
Add remaining powdered sugar and milk. Whip until combined on low-medium speed.
Scrape down sides of the bowl and whip one last time to make sure all ingredients are combined in the frosting.
Frosting should be fairly stiff and hold its shape. Add more powdered sugar or milk to reach desired spreading consistency.
Once the cake rounds have cooled completely in their original pans. Place one cake round onto serving dish.
Coat cake round with half of the whipped peanut butter frosting.
Place second cake round on top of iced cake. Frost with remaining whipped peanut butter frosting.
In a bowl, combine mini-chocolate chips and peanut butter baking chips.
Press handfuls of mini-chocolate chips and peanut butter baking chips to the side of the frosted cake. Add remaining chips to the top of the cake if desired.
Refrigerate until ready to serve.