Chocolate Peanut Butter Swiril Cake

This recipe came with my Pampered Chef stoneware fluted (bundt) pan. It is wonderful!

CAKE
- 1 pkg yellow cake mix
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 3 squares semi-sweet chocolate for baking (I have used chips before)

GLAZE
- 3 tbsp creamy peanut butter
- 2-3 tbsp milk
- 1 cup powdered sugar
- 3 tbsp coarsely chopped peanuts

1. For cake, brush pan with vegetable oil. Place cake mix in large bowl. In medium bowl, combine water, peanut butter and eggs; whisk until well blended. Spool peanut butter mixture into batter bowl; mix until well blended. Pour 2 cpus batter into pan.

2. Place chocolate in microwave safe bowl. Microwave on high for one minute or until melted and smooth, stirring every 15 seconds. STir chocolate into remaining batter. Spoon chocolate batter onto batter in pan; swirl using a table knife. Bake 50-55 minutes or unti cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. If necessary, loosen cake from sides of pan. Carefully invert pan onto cooling rack. Cool 30 minutes.

3. For glaze, whisk peanut butter and 2 tbsp milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional mik until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze.