Ingredients
1
cup coarsely chopped honey-roasted peanuts
2
cups Gold Medal™ all-purpose flour
1 1/4
cups sugar
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup butter, softened
3/4
cup creamy peanut butter
3
eggs
2/3
cup milk
1
teaspoon vanilla
1/2
cup semisweet chocolate chips (3 oz)
2
tablespoons butter
2
tablespoons light corn syrup
1
to 2 teaspoons hot water
3
tablespoons creamy peanut butter
Preparation
Heat oven to 325°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle nuts evenly in bottom of pan. In medium bowl, mix flour, sugar, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and 3/4 cup peanut butter with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in eggs. On low speed, beat in milk and vanilla. Beat in flour mixture just until blended, scraping bowl occasionally. Spread in pan.
Bake 55 to 65 minutes or toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes. Stir in hot water, 1 teaspoon at a time, until glaze is smooth and has the consistency of thick syrup. Spoon over top of cake, allowing glaze to run down side.
In small microwavable bowl, microwave 3 tablespoons peanut butter on High 20 seconds or until it can be stirred smooth and is drizzling consistency. Drizzle over top of chocolate glaze.
