Chocolate Cake with Fluffer-Nutter Frosting

1 pkg. Devils' Food cake mix, preferably Duncan Hines
3 eggs
1/2 C. oil
4 C. marshmallow fluff or crème from 2 (16 oz.) containers
1 C. mini chocolate chips
1 C. unsalted butter, at room temperature
1-1/2 C. creamy peanut butter
Chocolate curls & roasted peanuts, optional

At medium speed, beat cake mix, 1-1/3 C. water, eggs & oil until blended. Increase speed to medium-high; beat until light & fluffy, 2 minutes. Fold in 1 C. fluff until almost completely incorporated (some streaks of fluff will remain). Stir in chocolate chips. Divide batter between two 9" round baking pans that have been sprayed with cooking oil. Bake at 350° for 30-35 minutes or until pick comes out clean. Cool, in pans, on wire racks 10 minutes. remove to racks to cool completely.

Frosting: With mixer at medium-high speed, beat butter & peanut butter until smooth & creamy (about 2 minutes). Add remaining fluff; beat until blended, 1-2 minutes. Use to fill & ice cake. Garnish with chocolate curls & peanuts, if desired.

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