Ingredients:
1 box white cake mix
3 eggs
⅓ cup melted butter
1 ¼ cup evaporated Milk
2 blocks of cream cheese at room tempreture
1 cup Creamy peanut butter
2 ¼ Cup powder sugar
2 tsp Vanilla Extract
½ cup whipping cream
⅓ Cup Raspberry Liquor or Raspberry Juice
1 cup Raspberry Jam
5 Cups Fresh Raspberries
Chocolate shavings and powder sugar for Garnish

For the cake:
Combine the mix with the melted butter, milk, and eggs. Beat till the batter is fluffy, divide into 2 oiled 10 inch dutch ovens and bake till tooth pic comes out clean when inserted. set aside and cool.

For the frosting and filling:
combine and beat the cream, cream cheese, peanut butter, powder sugar, and vanilla till Fluffy and smooth. set aside in the cooler.

For the syrup:
Combine the liquor or juice with the jam and ¼ cup warm water. Stir till the jam is disolved and the syrup is smooth.

Final assembly:
Cut the tops off both the cakes and discard. then cut the two cakes in half so you now have four disks. place one on the lid of your dutch oven drizzle with syrup and then spread peanut butter cream around and top with berries and another slice of cake. Repeat on all four layers till the top. On top you will put the syrup on and then spread peanut butter over the top and sides, you can texture the cream if you like giving it peaks. Garnish with berries and chocolate shavings and a bit of powder sugar. Chill and Enjoy.

Recipe inspired by one from Food Network Magazine