Randy Mayor
Yield:
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

betheranne
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

Aprilcooks
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.