Inspired by Bakerella, I made a small Peanut Butter Fudge Cake for a friend's birthday.
I made a 5" round and with the remaining batter, I made cupcakes. I thought the cake itself was VERY good. The mini Reese's Peanut Butter Cups gave it a lot of peanut-buttery and chocolately goodness. But I also found it made the cake VERY oily/greasy, which caused some rising problems in the baking process. I also didn't care for the frosting/filling, which was a combination of Ghirardelli Intense Dark Chocolate, creamy peanut butter and heavy cream. I just thought the dark chocolate and peanut butter gave it a bitter, overpowering flavor, which took away from the plesant cake flavor.
Overall, I think I'd make this again and give it a B rating. It was a very easy cake to make. The recipe can be found HERE.