2/3 c. unsweetened cocoa
1/2 c. half and half
1/4 c. sugar
1/4 c. light corn syrup
1/4 tsp. baking soda

CAKE:

3 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. unsalted butter, softened
2 c. sugar
1 c. creamy peanut butter
4 eggs, room temp, lightly beaten
1 c. milk
2 tsp. vanilla

ICING:

1/2 c. peanut butter flavored pieces
2 tbsp. light corn syrup
2 tbsp. half and half
1/2 c. unsalted roasted peanuts, chopped

In small saucepan, combine first 4 ingredients. Cook over medium-low heat, stirring, 3 minutes or until smooth. Remove from heat; cool. Stir in baking soda.

Preheat oven to 350 degrees. Grease and flour a 10" fluted tube pan; set aside.

To prepare cake, sift together flour, baking powder and salt set aside.

In large bowl, with mixer on medium, beat butter until light and creamy. Add sugar and beat until fluffy. Add peanut butter and beat until mixture is thick. Gradually add beaten eggs, beating after each addition. Beat 2 to 3 minutes until thick and light. Combine milk and vanilla. With mixer on low, add dry ingredients alternately with milk, beginning and ending with dry ingredients. Beat until batter is smooth. Transfer to large bowl. Fold two cups of batter into syrup. Pour remaining batter into prepared pan. Pour syrup batter on top. Gently smooth with spatula. Bake 1 hour, 15 minutes or until cake tester comes out clean when inserted in center. Cool in pan on wire rack for 10 minutes. Invert onto wire rack, cool completely.

To prepare icing, in small saucepan, combine peanut butter pieces, corn syrup and half and half. Cook over medium heat, stirring constantly, until pieces melt and mixture is smooth and creamy. Spoon over top of cake. Sprinkle with peanuts.