Peanut Butter Delight Cake

Ingredients

CAKE:
Crisco(r) Flour No-Stick Spray
3/4 cup Crisco(r) Butter Shortening or Crisco(r) Butter Shortening Sticks
3/4 cup Jif(r) Creamy Peanut Butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
2 3/4 cups Pillsbury BEST(r) All Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup chocolate syrup

GLAZE:
1 cup powdered sugar
1/4 cup chocolate syrup
1 teaspoon vanilla extract
Water, as needed
3 tablespoons chopped dry roasted peanuts

Directions

Heat oven to 350 degrees F. Coat 10-inch (12-cup) bundt pan lightly with no-stick cooking spray.

In the bowl of an electric mixer beat shortening, peanut butter, sugar and brown sugar on low speed until creamy. Add vanilla and eggs, 1 at a time, beating well after each addition.

In medium bowl combine flour, baking powder, baking soda and salt. 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.

Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cake will rise, then fall during baking. Place cake, fluted side up, on serving plate. Cool completely.

In a small bowl blend powdered sugar, 1/4 cup chocolate syrup and vanilla. Add water, a few drops at a time, until glaze is of desired consistency. Spoon over top of cake. Sprinkle with nuts.