1 (18.25 ounce) package chocolate cake mix (I used German chocolate because I had it on hand, but I'm sure devil's food or any other form of chocolate cake would work just fine)
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups peanut butter chips
Peanut Butter Glaze
4 teaspoons water
2/3 cup powdered sugar
1 tablespoon peanut butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the peanut butter chips and pour batter into a well-greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in the pan at least an hour and a half before inverting onto a plate. While cake is cooling, make peanut butter glaze. Frost the cake with chocolate frosting then drizzle with peanut butter glaze, I doubled the glaze recipe for this cake. You will most likely need to heat the glaze up slightly to be able to drizzle it.