Randy Mayor
18 servings (serving size: 1 slice)

The chocolate batter bakes into the vanilla batter, resulting in a contrasting swirl of black and white.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Step 3

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla, beating until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.

Step 4

Spoon two-thirds of batter (about 4 cups) into prepared pan. Add syrup and baking soda to remaining batter in bowl, stirring just until blended; spoon on top of batter.

Step 5

Bake at 350° for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift cocoa over top of cake.

Ratings & Reviews

betheranne's Review

November 23, 2011
I love this recipe, and don't think it turned out dry at all. When it first appeared in the magazine in 2000 I baked several cakes and gave them as gifts.

Aprilcooks's Review

March 27, 2009
Recipe turned out to be very dry, and the chocolate did not taste like chocolate at all. I was disappointed and would not make this one again.