Peanut Butter Delight Cake

Peanut butter cake with a tunnel of chocolate cake in the middle with a chocolate glaze. Yummy.

• Ready In: 1 hr 40 mins
• Serves: 12-16

Ingredients

• CAKE

•  nonstick cooking spray
• 1  cup granulated sugar
• 3⁄4 cup butter flavor shortening
• 3⁄4 cup creamy peanut butter
• 1⁄3 cup  firmly packed light brown sugar
• 1 1⁄2 teaspoons vanilla extract
• 3  eggs
• 2 3⁄4 cups 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
• 2 -4  tablespoons  chopped  dry roasted peanuts

Directions

1. Preheat oven to 350. Spray 10-inch (12 cup) Bundt pan with cooking spray.
2. For cake, combine granulated sugar, shortening, peanut butter and brown sugar in large bowl. Beat with electric mixer at low speed until creamy. Add vanilla and then eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, baking soda and salt in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.
4. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup sundae syrup.
5. Spoon plain batter into prepared Bundt pan. Spoon chocolate batter over plain batter. Do not mix.
6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Do not overbake.
7. Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.
8. For glaze, combine powdered sugar, 1/4 cup chocolate sundae syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency.
9. Spoon over top of cake. Sprinkle with nuts.