Preheat oven to 350°F. Grease a 9-inch ring mold pan with cooking spray, set aside.

In a large bowl, sift or whisk together the flour, baking powder and salt. Set aside.

In a separate bowl, cream together the sugar, butter and peanut butter until light and fluffy. Add in the eggs, one at a time, stirring well after each addition. Stir in the vanilla. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry.

Pour the batter into the prepared pan and give it a couple of taps on the counter to even it out. Bake until a toothpick inserted in the middle comes out clean, about 28 to 30 minutes. Remove from the oven and allow to cool for about 5 minutes in the pan, before inverting onto a plate to cool completely.

To make the glaze, whisk together the powdered sugar, cocoa, milk and vanilla until smooth and somewhat thick, but still pourable. If the glaze is too thick, add a teaspoon of milk at a time, until the right consistency is reached.

Spread the glaze over the cooled cake and sprinkle the top completely with chopped nuts while the glaze is still wet. Allow to set for about 10 minutes before slicing and serving. Enjoy!