1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Glaze:
1-1/2 cups sifted confectioners’ sugar
1/4 cup reduced fat (2%) milk
1/4 cup Peter Pan® Creamy Peanut Butter
1/2 teaspoon vanilla extract
1/2 cup chopped honey roasted peanuts

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

For glaze, place confectioners’ sugar, milk, 1/4 cup peanut butter, and 1/2 teaspoon vanilla in medium bowl; whisk together until creamy.