Chocolate and Peanut Butter Swirl Bundt Cake

Preheat the oven to 350 F and butter and flour a 12-cup bundt pan.

In one small bowl, combine 1 cup of flour, 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Do the same in a second small bowl and add the cocoa powder to that one.

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 into one bowl, beat until smooth and then fold in the first bowl of flour, baking powder and baking soda (not the one with the cocoa powder).

To the second bowl, fold in the flour mixture with the cocoa powder.

Add half the peanut butter batter into the bundt 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 for 50 minutes or until a cake tester comes out clean. Remove pan from oven and set it on a cooling rack. Allow cake to cool very well before removing from the pan.