Recipe: http://www.bonappetit.com/recipes/2012/03/chocolate-peanut-butter-fun-cake
I cut the sugar in the cake batter from 1 cup to 3/4 cup because I like not-too-sweet desserts. I will say though, that if you use the full cup, it still won’t be too sweet. It’s a great recipe as-is! I also omitted the salt from the icing because I used salted peanuts (which I recommend)!
Pasadena Culinary Photography 