A fairly straight forward recipe here, nothing much to it. And I bet most of you have the ingredients in your cupboards this very moment. As with most things I bake, I ate my small share (i.e. tax) and quickly gifted the rest away before I engaged in too much crumby behavior.
Just in case you haven't been by his website page yet, Burt the Cat is doing great and getting into his pesky kitty phase. He's becoming quite the ham! Feel free to swing by and check out his plans to slowly take over the world (and drive me insane).
Enjoy the baking, everyone!
Chocolate & Peanut Butter Swirl Bundt Cake
Borrowed From: Hungry Couple
- 2 Cups all purpose flour, divided
- 2 Teaspoons baking powder, divided
- 1 Teaspoon baking soda, divided
- 1/4 Cup unsweetened cocoa powder
- 1 1/2 Cups sugar
- 3 Eggs
- 2 Sticks unsalted butter
- 3/4 Cup water
- 1 Teaspoon vanilla
- 1/2 Teaspoon salt
- 1/2 Cup peanut butter
Add the peanut butter to one bowl, beat until smooth and fold in the first bowl of flour, baking powder and baking soda.To the second bowl, fold in the flour mixture with the cocoa powder.
Butter and flour a 12 cup bundt pan. Add half the peanut butter batter to the pan, followed by half the chocolate batter, followed by the second half of the peanut butter batter and topped off with the final half of the chocolate batter. Using a butter knife, gently swirl the batters together but do not over mix.
Bake in a pre-heated 350 degree oven for 50 minutes or until a cake tester comes out clean. Allow to cool very well before removing from the pan. Makes approximately 10 servings.