Vanilla-Fudge Marble Cake

Vanilla-Fudge Marble Cake

Makes 12 servings

Prep: 30 minures

Bake: 50 minutes

Cool: 2 hours

Oven: 350

2 3/4 cups sifted flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter

1 1/2 cups sugar

2 teaspoons vanilla

2 eggs

1 1/4 cups buttermilk or sour milk (the baking book here says "for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup total liquid. (Increase or decrease measures proportionately to get the amount called for in the recipe.) Let the mixture stand for 5 minutes before using it in your recipe")

2/3 cup chocolate-flavored syrup

1 recipe Semisweet icing (see below)

1. Grease and lightly flour a 10-inch fluted tube pan; set aside. Combine flour, baking powder, baking soda, and salt. Set aside.

2. Beat butter on low to medium speed with an electric mixer about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Reserve 2 cups batter. Spread remaining batter in the prepared pan.

3. In a mixing bowl combine chocolate-flavored syrup and reserved batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.

4. Bake in a 350 degree oven about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool thoroughly on wire rack. Drizzle cake with Semisweet Icing.

Semisweet Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons butter, and 1 tablespoon light-colored corn syrup over low heat, stirring until chocolate melts and mixture is smooth. Stir in 1/4 teaspoon vanilla. Use immediately.

This recipe is from Better Homes and Gardens: New Baking Book.