Fudgy Peanut Butter Brownie Cake

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 (12.35 oz.) package Pillsbury® Sugar Free Chocolate Fudge Brownie Mix
•	1/3 cup Crisco® Pure Vegetable Oil
OR	1/3 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
•	3 tablespoons water
•	1 large egg
•	3/4 teaspoon almond extract
•	1 cup Jif® Extra Crunchy Peanut Butter
•	1/3 cup chopped peanuts
•	1 (11.75 oz.) jar Smucker's® Sugar Free Hot Fudge Topping
•	Mints leaves for garnish (optional)

Directions:

1	HEAT oven to 350°F. Coat bottom of 8-inch round cake pan with no-stick cooking spray.
2	PREPARE brownie mix according to package directions, using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread evenly in prepared pan.
3	BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.
4	PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.