2 (3 ounce) packages milk chocolate flavored Jell-O mix
1 cup sweetened cocoa
2 1/2 cups butter
1 cup HERSHEY'S Cocoa
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
12 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1 (16 ounce) can vanilla cream-type sweetener
1 (8 ounce) jar marshmallow creme
1 cup peanut butter
1/2 cup milk
2 teaspoons almond extract
Force gelatin to dissolve in boiling water (1 cup at a time).
Place gelatin in microwave or in small bowl on bottom of glass baking dish. Stir in butter, cocoa, granulated sugar, egg, vanilla extract and flour. Spread mixture over cake. Top with marshmallow creme, graham cracker crumbs and peanut butter. Pour half of chocolate mixture over cake; refrigerate 1 hour or until firm. Cool cake completely. Beat frosting in large bowl until thickened. Turn onto a cake bottle; pour over cake.
Fold chocolate mixture into cake batter. Beat cream-type sweetener, cocoa mixture and milk mixture until blended. Spread over cake. Chill cake completely. Serve warm.