A gentle swirl of a knife transforms two separate batters into one luscious, marbled cake. Best of all? It freezes beautifully for up to 3 months!
What You Need
Original recipe yields 16 servings
1 cup butter, melted
1-1/4 cups sugar
5 egg s
2 tsp. vanilla
4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup milk
2 oz. BAKER'S Semi-Sweet Chocolate, melted
2 Tbsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking soda and salt. Add flour mixture alternately with milk, beating after each addition until blended. Pour half the batter into separate bowl; stir in melted chocolate.
Spoon batters alternately into 9x5-inch loaf pan sprayed with cooking spray; swirl gently with knife.
Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely. Dust with powdered sugar just before serving.
Since this indulgent cake makes 16 servings, it is the perfect dessert to serve at your next party.
How to Store
Wrap cooled loaf tightly. Store up to 3 days at room temperature, or up to 3 months in freezer.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.