What You Need
HEAT oven to 350°F. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely on wire racks. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter; beat well. Refrigerate until ready to use.
MIX peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
PLACE 1 of the cake layers on cake platter; spread with 1 cup pudding mixture. Cover with remaining cake layer. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters. Refrigerate leftovers.