Vanilla-Fudge Marble Cake

Whenever I visit my friend Bri, it seems like she is using her Better Homes Cookbook. Once I got the America's Test Kitchen Family Cookbook (ATK), I have set Better Homes aside because ATK has built-up my trust for all of the recipes within it. I decided I needed to brush the dust off of Better Homes and try something new.

I opened the cake section (seems to always have something easy and delicious) and saw the picture for this cake. I remember staring at this cake many times, but never made it because it required buttermilk, which I never had on hand. For some reason, I just so happened to have extra buttermilk that needed to be used-up in my refrigerator, so now was the time to finally try this recipe!

The only thing I think I would change is that I used chocolate syrup I had around and next time I think I would make my own to make a more deep in flavor chocolate cake batter. With that said, it was light and yummy!


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
1 1/4 buttermilk
2/3 cup chocolate-flavored syrup

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a bundt pan. In a medium soda, and salt. Set aside.
2. In large mixing bowl beat butter with an electric mixture 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.
3. 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.
4. Bake in a 350* oven about 50 minutes or until wooden toothpick inserted bear center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle with chocolate syrup.