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

Recipe by Cooking Light April 2000

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Randy Mayor

Recipe Summary

Yield:
18 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

289 calories; calories from fat 29%; fat 9.3g; saturated fat 5.4g; mono fat 2.7g; poly fat 0.5g; protein 4.4g; carbohydrates 47.3g; fiber 0.6g; cholesterol 59mg; iron 1.5mg; sodium 192mg; calcium 46mg.