• Preheat your oven to 350 degrees.
• Prepare a 9 inch bundt pan with nonstick spray and then sprinkle it with flour. Set aside.

For the chocolate batter:

• Cream together your sugar and oil in a large bowl.
• Mix in your egg, vanilla and milk.
• In a separate bowl combine your flour, cocoa powder. baking powder, baking soda and salt.
• Slowly add your dry ingredients to your wet ingredients while stirring until combined.
• Mix in your boiling water.

For the peanut butter batter:

• Cream together your butter, peanut butter and sugar in a large bowl.
• Mix in your egg and vanilla.
• In a separate bowl combine your flour, baking powder and salt.
• Mix in 1/3 of your flour mixture until mixed. Followed by 1/3 of your milk. Alternate until everything is added.

For the cake:

• Pour some of the chocolate batter into the prepared bundy pan.
• Pour peanut butter batter over the chocolate batter.
• Continue alternating until both batters are completely used.
• Bake for about 45 minutes or until a toothpick comes out clean.
• Allow to cool before removing from pan.

For the peanut butter ganache:

• Put your peanut butter chips, heavy cream and peanut butter into a double boiler.
• Heat over medium low heat stirring often until creamy and smooth.
• Pour over your cake.
• Allow to mostly harden before adding the chocolate ganache.

For the chocolate ganache:

• Combine your chocolate chips and heavy cream in a double boil.
• Heat over medium low heat, stirring often until creamy.
• Pour into a small ziplock bag and cut off a small piece of one corner.
• Drizzle over the cake.
• Sprinkle with chopped up reeses cups if desired.