Instructions

For the Cake:

1. Preheat oven to 325°.
2. Spray a 12 to 15 cups bundt pan with non stick cooking spray with flour.
3. In a large mixing bowl whip together the butter, peanut butter, cream cheese and sugar until light and fluffy.
4. Add the vanilla until combined.
5. Add eggs one at ta time, beating well after each addition.
6. In a medium bowl whisk together the flour, baking power and salt.
7. Gradually add flour mixture to the butter mixture alternately with 1 cup of cream, beating just until combined.
8. In a medium bowl, reserve 3 cups of batter.
9. To the reserved batter, add the remaining 3 tablespoons heavy cream and cocoa powder, stirring until smooth.
10. Stir in melted chocolate.
11. Add a layer of peanut butter batter around the bottom of the pan, then a chocolate layer; repeat this a second time ending with a third layer of the peanut butter batter.

TIP: You should end up with three layers of the peanut butter batter and 2 layers of the chocolate.

1. Gently swirl batter together with a knife.
2. Bake 1 hours and 30 minutes or until a wooden pick inserted near the center comes out clean.
3. Let cool in pan for 10 minutes; run a knife around the edges; including the inside tube.
4. Remove from pan and let cool completely on a wire rack.
5. Spoon Chocolate Glaze over cake.
6. Garnish with peanuts.

For the Chocolate Glaze:

1. In a small microwave safe bowl combine the chocolate and cream.
2. Heat until melted; stir until the mixture is smooth.
3. Use immediately.