Chocolate & Peanut Butter Swirl Bundt Cake

Oh yes, I'm bringing the bundt cake back. Honestly I have a hard time finding things wrong with bundt cakes. For starters, the cake pan does most of the work. And if it looks or tastes bad, you can smother it with a glaze or frosting. Bundt cakes always seem to feed more and go farther than others. Mixing chocolate and peanut butter seemed the right approach to me, and hence this beautiful gem was born (borrowed).

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

In a large bowl, cream together the sugar and eggs.  Add the butter and continue beating.  Add the water, vanilla and salt.  Divide the mixture evenly into two bowls.

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.