1 pkg. Pillsbury Plus Fudge Marble Cake
1 c. dairy sour cream
1/2 c. creamy peanut butter
1/4 c. water
3 eggs
1/2 c. chopped peanuts

FROSTING:

1 can Pillsbury Ready-To-Spread Chocolate Fudge Frosting Supreme
2 tbsp. creamy peanut butter
1 tbsp. chopped nuts

Heat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans. In large bowl, blend cake mix (reserve marble pouch), sour cream, peanut butter, water and eggs until moistened. Beat 2 minutes at highest speed. Fold in peanuts. Pour 3/4 batter in to prepared pans.

To the remaining batter, add marble pouch and 2 tablespoons water, blend well. Spoon randomly over yellow batter. Marble by pulling knife through batter in wide curves, then turn pan and repeat.

Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes, then remove. Cool completely.

Blend frosting with 2 tablespoons peanut butter. Spread about 1/3 cup between layers. Frost sides and top with remaining frosting. Garnish with 1 tablespoon chopped nuts.