Cake
- Crisco® Flour No-Stick Spray
- 1 can granulated sugar
- 3/4 cup Crisco® Butter Shortening
or 3/4 stick Crisco® Butter Shortening Sticks
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 cup firmly packed light brown sugar
- 3 eggs
- 1-1/2 tsps vanilla extract
- 2-3/4 cups Pillsbury BEST® All Purpose Flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 3/4 cup chocolate syrup
Glaze
- 1 cup powdered sugar
- 1/4 cup chocolate syrup
- 1 tsp vanilla extract
- water, as needed
- 2 to 4 tbsps chopped dry-roasted peanuts

1. Preheat oven to 350°F. Spray a 10-inch (12-cup) bundt pan with Crisco No Stick Flour Cooking Spray Cake: 1. In the bowl of an electric mixer combine granulated sugar, CRISCO Shortening, peanut butter and brown sugar; beat at low speed until creamy.

2. Add vanilla extract and eggs, 1 at a time, beating well after each addition.

3. In a 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.

4. 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.

5. Bake 1 hour and 10 to 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.)

6. Cool 45 minutes on wire rack before removing from pan.

7. Place cake, fluted side up, on serving plate. Cool completely.

Glaze:

1. In a small bowl combine powdered sugar, 1/4 cup chocolate syrup and vanilla; stir to blend.

2. Add water, 1 drop at a time, until glaze is of desired consistency.

3. Spoon over top of cake. Sprinkle with nuts.