Fluffernutter and jelly cake


1 c. coarsely chopped unsalted peanuts
1 box (18.25 oz.) white cake mix, prepared as directed
1 jar ( 7.5 oz.) marshmallow creme
¾ c. smooth peanut butter
2 T. confectioners’ sugar
½ c. strawberry jam
1 c. cool whip
Garnish: small strawberries and peanuts

Heat oven to 350* F. Line jelly roll pan with wax paper; coat with spray. Fold ½ c. nuts into batter. Bake 25 minutes or until tests done. Cool in pan 15 minutes. Invert on rack and remove paper; invert again onto board. At least 2 hours before serving mix creme, peanut butter and sugar. Refrigerate 30 minutes. Trim cake edges. Cut cake into thirds. Place one layer on platter. Place ½ creme mixture between sheets of wax paper and roll to size of layer on platter. Peel off top paper, invert on cake, spread with ¼ c. jam; sprinkle with ¼ c. nuts. Repeat. Top with last layer. Just before serving swirl cool whip on top.