Peanut Butter Delight Cake

Ingredients

• 2.8 cups pillsbury best® all purpose flour 
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup firmly brown sugar packed
• 1 cup buttermilk 
• 0.3 cup chocolate syrup 
• 0.8 cup creamy peanut butter jif®
• 3 tablespoons roasted peanuts dry chopped
• 3 large eggs 
• 1 cup granulated sugar 
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 12 servings water as needed

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks
• kugelhopf pan

Directions

1. Heat oven to 350 degrees F. Coat 10-inch (12-cup) bundt pan lightly with no-stick cooking spray.
2. In the bowl of an electric mixer beat shortening, peanut butter, sugar and brown sugar on low speed until creamy.
3. Add vanilla and eggs, 1 at a time, beating well after each addition.
4. In medium bowl combine flour, baking powder, baking soda and salt.
5. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup chocolate syrup. Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix.
6. Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cake will rise, then fall during baking.
7. Place cake, fluted side up, on serving plate. Cool completely.
8. In a small bowl blend powdered sugar, 1/4 cup chocolate syrup and vanilla.
9. Add water, a few drops at a time, until glaze is of desired consistency. Spoon over top of cake.
10. Sprinkle with nuts.