Fluffernutter and Jelly Cake

Heat oven to 350°F. Line a 15 1⁄2 x 10 1⁄2-in. rimmed baking sheet with wax paper. Coat with nonstick spray.

Fold 1⁄2 cup peanuts into batter. Spread in prepared pan.

Bake 25 minutes or until a pick inserted in center comes out clean. Cool in pan on a large wire rack 15 minutes. Invert on rack, remove paper; cool completely. Place cutting board on cake; flip both over to transfer cake to board.

At least 2 hours before serving: Mix marshmallow cream, peanut butter and confectioners’ sugar. Refrigerate 1⁄2 hour.

Trim cake edges. Cut cake crosswise in thirds. Place 1 layer on platter. Place 1⁄2 marshmallow mixture between sheets of wax paper; roll into a rectangle same size as cake layer. Peel off top paper; flip onto cake on platter. Spread 1⁄4 cup jam to within 1⁄2 in. of edge; sprinkle with 1⁄4 cup nuts. Repeat with another cake layer (still on board). Place on cake on platter. Top with remaining cake layer. Refrigerate.

Shortly before serving: Swirl topping on cake and garnish. Planning Tip: Can be prepared though Step 3 up to 2 days ahead. Store covered at room temperature. Assemble and refrigerate at least 2 hours or up to 1 day ahead. Garnish just before serving.