Chocolate Fluffer Nutter Cake

Made real easy starting with a devil's food cake mix and topped off with a marshmallow fluff peanut butter frosting. Decadent! Recipe from Woman's World magazine.

• Ready In: 50 mins
• Yields: 1 9" layer cake

Ingredients

• 1 (18 1/4ounce) package  devil's food cake mix
• 1 1⁄3 cups water
• 3  eggs
• 1⁄2 cup  oil
• 4  cups marshmallow cream, from (2 16oz containers)
• 1  cup  mini chocolate chip
• 1  cup butter, at room temperature
• 1 1⁄2 cups creamy peanut butter
•  chocolate curls, for decoration (optional)
•  peanuts, for decoration (optional)

Directions

1. Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
2. At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
3. Increase speed to medium-high and beat until light and fluffy for 2 minutes.
4. Fold in 1 cup marshmallow fluff until almost completely incorporated.
5. Some streaks of fluff will remain.
6. Stir in chocolate chips and divide batter evenly between pans.
7. Bake for 30 to 35 minutes or until cakes test done.
8. Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
9. For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
10. Add remaining marshmallow fluff and beat until blended.
11. Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
12. Garnish with chocolate curls and peanuts, if desired.