1 (18.25 ounce) package white cake mix
4 eggs
1 (31 ounce) can sweetened condensed milk
2 cups water
1 (4.9 ounce) package instant Chocolate Peanut Butter Pie Mix
2/3 cup unsweetened cocoa powder
1/4 cup cold milk
1 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
In a medium bowl, whisk together the cake mix and eggs. Stir in the melted butter or margarine, baking powder, and cocoa and salt and milk or water to make the batter.
Pour half of the batter into prepared pan, fill half of the pan with water, then bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before frosting.
To make the filling: In a large bowl, beat the powdered sugar, cocoa and 1/2 cup of milk together with the Sunnys Whipped Chocolate Peanut Butter. Add the rest of the milk, 2 teaspoons at a time, beating well after each addition. When soft and elastic, frost the cake.
To make the frosting: In a double boiler over simmering water, whisk together the 1/2 cup of milk and 2 teaspoons of milk, continuing to whip until just spotters stick; remove from heat. In a second double boiler over simmering water, whisk together the egg and 2 teaspoons milk, continuing to whip until just medium is formed. Fold the cake into the two bricters. Divide the layers into half with paper liners. Spread frosting over the two layers and thin the frosting with the half-and-half cream. Chill for 4 to 12 hours.