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Combine cocoa, confectioners sugar, butter and 2 Tablespoons hot water in small mixing bowl until smooth; set aside. Melt peanut butter chips and shortening in top of double boiler over hot, not boiling water; set aside. Combine dry cake mix, brown sugar, 1 1/4 cups water, the eggs and melted peanut butter mixture in large mixer bowl; beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Add 1 1/2 cups batter to reserved cocoa mixture; blend well. Pour remaining batter into greased and floured 13 x 9 inch pan; spoon dollops of chocolate batter on top. Swirl with knife or spatula for marbled effect. Bake at 350 degrees for 40 to 45 minutes or until cake tester comes out clean. Cool; frost as desired.
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