Preheat your oven to 170°C. Grease and line a 20cm square tin with baking paper.

Whisk the eggs until foamy, then whisk in the melted butter and peanut butter until well combined, followed by the milk. Add the cake mix and whisk to form a smooth batter.

Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool.

For the icing, beat the butter and peanut butter with an electric hand mixer until smooth. Mix in the sifted icing sugar in batches, alternating with the milk, to form a smooth and silky icing. Once completely cool, ice the cake and garnish with chopped peanuts to serve.

Tip: Allergic to peanuts? Swap out the peanut butter for your favourite nut butter alternative.