Chocolate Peanut Butter Layer Cake

I made this cake for the holidays and everybody loved it!  If you do not have 9 x 3 cake pans, you can use 9 x 2, but you will need to cut the cakes down so they are even.

1 Chocolate Cake Mix
8 Ounces Semi-Sweet Chocolate Chips
3 Tbl Creamy Jif
2 Tbl Ligh Corn Syrup
1/2 Cup Heavy Whipping Cream
3/4 Cup Butter, Softened
1 1/2 Cup Creamy Jif
6 Cups Powdered Sugar
1/2 to 2/3 Cups Heavy Whipping Cream


Prepare cake mix according to package directions.  Bake in 2 - 9 x 3 cake pans according to package directions.  Cool Completely.

In a double boiler set over simmering water, melt Chocolate Chips, 3 Tbl Jif and corn syrup.  When melted, remove from heat and whisk in cream util it is smooth.  Set back on double boiler with heat off.

Cream together butter and 1 1/2 cups Peanut Butter until light and fluffy.  Add 3 Cups powdered sugar and 1/4 cup heavy whipping cream.  Mix well.  Add remaining sugar and continue mixing until well combined.  Beat in the remaining cream, a little at a time, until you have the desired consistancy.

Place one cake on a cake plate.  Top with 1/4 cup glaze.  Spread about 1/4 of the frosting on top of the glaze, top with remaining cake.  Top with 1/4 cup glaze.  Frost the remainder of the cake.  Pour remaining glaze over the top.  Refrigerate.