Preheat the oven to 325F.
Place eggs in a bowl of warm water to bring them up to room temp for 5-6 mins
Cream together butter and sugar until light and fluffy with a hand or stand mixer (about 4-5 mins)
Add the eggs one at a time, mixing after each.
Add the vanilla extract
Scrape down the bowl and make sure all ingredients are incorporated.
Sift the all purpose flour, baking powder, and salt into the wet ingredients.
Mix until just combined.
Split the batter into 3 bowls by removing 1.5 cups of batter placing into 2 bowls (leaving the third as is)
Bowl 1: Mic strawberry jello and vinegar (it will fizz a little) mix until its a liquid. Pour into the bowl of batter and mix until fully combined add a drop or two of pink (gel) food color (optional)
Bowl 2: Mix cocoa and hot water together first. It's important this is HOT water, so the chocolate will dissolve and melt, then add to the batter and mix fully.
Bowl 3 will remain untouched.
Grease/flour bundt pan.
Add the vanilla, strawberry and chocolate batters. Repeat the layering once more until all batter is in the pan.
Shake the batter to create the swirl pattern
Bake for 75-80mins or until a skewer comes out clean.
Remove from the oven and let sit for 18-20 mins before flipping out of the pan onto a wire rack.
For the glaze, combine all the ingredients in a bowl, whisk or mix until incorporated.
Pour glaze over cake, serve and enjoy