recipe from Lisa@The Cutting Edge of Ordinary
1 box (about 18 oz) yellow, white or butter cake mix
1 cup water
1/3 cup oil
½ cup creamy peanut butter
1 small package (4 servings) instant chocolate pudding mix
Preheat oven to 350F. In a large mixing bowl, use a mixer to beat together the cake mix, water, oil and eggs. Remove one cup of batter to a small bowl. Beat peanut butter into reserved one cup of batter. Add the chocolate pudding mix to the large bowl of batter. Beat until well combined.
Grease and flour a 10-12 cup bundt pan (or use non-stick baking spray with flour). Spoon about 1/3 of the chocolate batter into the prepared bundt pan. Spoon peanut butter batter over the chocolate layer, keeping batter away from the edges of the pan. Spoon remaining chocolate batter over the peanut butter layer. Bake at 350F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert onto serving plate and cool completely. Once cool, top with ganache.
Chocolate Ganache Frosting
4 oz chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla
Place the chips in a mixing bowl. In a saucepan, heat cream until it comes to a boil. Pour cream over chocolate in mixing bowl and stir until chocolate is melted and glossy. Stir in vanilla. Pour over cooled cake. You can pop it in the fridge to let the ganache harden up a bit.