Peanut Butter Chocolate Fudge Cake

Here is the recipe as requested- I put my instructions in bold and italics for some extra insight:

Cake: 

1 box Chocolate Fudge cake mix (or any chocolate cake mix)
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips (I recommend ghirardelli)

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into threegreased 9” pans. Bake at 350 degrees for 25-40 minutes (I think mine were in for 35 minutes-I use parchment paper on the bottom of the cake pan for a super easy way to get the cake out-just cut the parchment paper the exact size of the bottom of the pan and spray pam in the whole pan including the sides, and then put the circle parchment paper down. Then using a knife to go around the edges of the pan after it is baked to make sure it is all loosened-they should come out perfect) Cool completely. I actually like to pop them in the freezer for easy assembling.

Peanut Butter Buttercream Icing
Ingredients
2/3 cup solid vegetable shortening
2/3 cup butter
1 3/4 cup peanut butter
1 cup milk
2 teaspoons Vanilla Extract
6-8 cups sifted confectioners' sugar (approx. 2 lb.)-(I used 7 1/2 cups)
Directions (These directions are confusing because it says to add milk two different times.  I added milk first but you could probably add less sugar if you add the milk last so just experiment)

Cream shortening and butter with electric mixer.
Add peanut butter, milk and vanilla.
Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth)
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

TO ASSEMBLE CAKE:

Put some frosting on the platter you are putting the cake on to hold it in place.  Stack a cake, then frosting, and repeat.  You can freeze the cakes before frosting them so you don't get so many chunks of chocolate cake in your frosting or you can just add a lot of frosting to the cake to cover up the chocolate chunks of cake that come off!  You can chop up reeses for the top or leave them whole to put around the cake or chop up chocolate pieces and put them all over the sides.  Anything that looks and tastes yummy.  Have fun baking!