“Food is the most primitive form of comfort.” ― Sheilah Graham
My family has a difficult weekend ahead of us. We lost our dad a year ago Sunday. On top of that, it’s my sister’s birthday, and Easter. Lots of emotional stuff going on for us. So, ... when Said Birthday Sister asked for the recipe for the peanut-butter-chocolate birthday cake I had made her last year while we were all together with my dad (dodging the woman cooking up a Caribbean storm in the kitchen), I wanted to oblige. The problem was, I think I made it up as a I went along, and I don’t think I wrote it down (if I did, I sure can’t put my hands on it now). Here’s an attempt at re-creating it. (I hope my sisters will weigh in if they recall things differently.)
Maureen’s peanut-butter-and-chocolate semi-homemade birthday cake

cake
1 box double chocolate cake mix
½ c peanut butter

ganache
1 c chocolate chips
¼ c peanut butter

frosting
1 can chocolate fudge frosting
¼ c peanut butter

Prepare and bake cake in two or three layers according to package directions, adding peanut butter while mixing.
While the cake is baking, prepare ganache. Melt chocolate chips and peanut butter together in a double boiler over slowly simmering water. (I use a Pyrex bowl over a saucepan so I can keep an eye on how high the water is boiling. The water should never touch the bottom of the bowl (top pan) itself.)
Combine frosting and peanut butter and whip with an electric mixer until fluffy.
When cake has cooled, cover each layer top and sides with ganache, then assemble layers into cake with frosting.
 If you like, you can drizzle some additional melted peanut butter for decoration (and additional deliciousness). Happy Birthday, Maureen. Happy Easter, all.