Peanut Butter Silk Cake

1 box butter recipe yellow cake mix                                          

1 ¼ cups water

½ cup creamy peanut butter                                            

½ cup butter                                               

3 eggs

¼ cup butter, softened

¼ cup brown sugar

1 cup whipping cream

½ cup creamy peanut butter     

1 cup chopped peanuts                                 

1 container chocolate frosting

Preheat oven to 350 degrees (325 for dark or nonstick pans).  Chill a medium sized bowl.  Grease bottoms only of two 8 inch or 9 inch round pans.  In large bowl, beat cake mix, water, ½ cup peanut butter, ½ cup butter, and 3 eggs.  Scraping bowls occasionally.  Pour into pans.  Bake 31 to 36 minutes (37-44 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean.  Cool ten minutes.  Then remove from pans and cool for 1 hour.  In 2 quart saucepan melt ¼ cup butter stir in brown sugar.  Heat to boil and stir 30 seconds.  Remove from heat.  Refrigerate uncovered for 10 minutes.  In chilled medium bowl, beat whipping cream on high speed until soft peaks form, set aside.  In another medium bowl, beat ½ cup peanut butter and the brown sugar mixture that was chilling in the refrig.  Now add whipped cream to peanut butter mixture, beat until smooth and creamy. Split each cake horizontally to make two layers out of each cake. (Total of 4 layers now) Place first layer down and frost with 2/3 of this mixture.  Then add 2^nd  layer and do the same.  Then add 3^rd and frost again with remaining mixture.  Frost the sides and the top of the cake with the chocolate frosting.  Press peanuts onto the frosting on the side of the cake.