Today I wanted to try a different kind of cake. So I ended up with a Vanilla-Fudge Marble Cake from the Better Homes and Garden Bridal Edition cookbook.
Vanilla-Fudge Marble Cake
3/4 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons vanilla
1 1/4 cups buttermilk
2/3 cup chocolate-flavored syrup
1 recipe Semisweet Chocolate Icing
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
-In large mixing bowl beat butter with an electric mixeer on low to medium speed 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 to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
-In a small mixing bowl combine chocolate syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix!
-Bake at 350 degrees about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing.
Semisweet Chocolate Icing
1/2 cups semisweet chocolate pieces
2 tablespoons butter
1 tablespoon light-colored corn syrup
1/4 teaspoon vanilla
-In a small saucepan heat semisweet chocolate pieces, butter, corn syrup, and vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
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