Instructions: Cream butter, sugar and eggs. Sift flour, baking soda and salt together and add to creamed mixture alternately with the buttermilk. Stir the boiling water and Hersheys cocoa together until cocoa dissolves. Add vanilla. Pour batter into two 8" round cake pans. Bake in a 350 oven for 35 minutes. Top with crushed peanuts and chocolate sprinkles after filling center with peanut butter creme filling and frosting top and sides.

PEANUT BUTTER CREME FILLING: Mix all ingredients together until creamy, adding more water if necessary to get a smooth consistency. Spread between cooled cake layers. Frost top and sides with the following ingredients:

FROSTING: Mix butter, Crisco, vanilla, Dream Whip, flour and confectioners sugar together until creamy. Mix Hersheys cocoa with 1/4 to 1/2 cup hot water, stirring until dissolved. Add to creamed mixture and continue to mix until well blended.

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