Preheat oven to 350 and spray a donut pan with nonstick cooking spray.

In a mixing bowl, add cake mix and water, oil, egg and powdered peanut butter and whisk until mixed well.

Pour batter into a gallon size resealable bag and snip the tip of the bag.

Pipe the batter into the prepared pan, about ½ full.

Because the pan is dark, bake at 325 for 11-13 minutes. If the donut pan is not dark, bake at 350 for 10-12 minutes.

Let set to cool completely. Glaze Directions:

Whisk powdered sugar and cocoa powder together.

Add half and half and vanilla and whisk well until smooth. Dip donuts, straight into the glaze, twist to coat.

Lift out of the glaze and let excess drip for a second. Place onto a wire rack to set.

Repeat until all donuts are coated. If necessary, dip twice after the first coat of glaze has set.

Place peanut butter in a small dish and microwave for 10 seconds. Mix well until smooth and runny.

Place into a small, resealable sandwich bag, and snip the tip. Drizzle peanut butter on the donuts.