Vanilla-Fudge Marble Cake

This morning while talking to my mom about what she was going to bring to the picnic, she was at a lost, with not a lot of time, and Adam already at the store we had to decide quickly. She choose a box of brownies, I was then giving her a hard time saying homemade is better (like I am one to talk since this week was my first ever attempt) I then said my next mission is to make a homemade cake, since I have never done so. She decided to bake a cake, and I would help her then I can say I have made a cake. This recipe was super easy to follow, and really easy for me, since all I did was make sour milk, measure chocolate, and type the recipe up. But in the end was a great tasting cake. The frosting was AMAZING, I will be looking for more recipes just so I can use the frosting!

Vanilla-Fudge Marble Cake (From: Better Homes and Gardens New Cookbook)

• 3/4 c. butter, softened
• 2 eggs
• 2 3/4 c. all-purpose flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/2 c. sugar
• 1 t. vanilla
• 1 1/4 c. buttermilk or sour milk (1 T. vinegar to 1 c. milk)
• 3/4 c. chocolate flavored syrup

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In large mixture bowl beat butter with an electric mixer 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 minutes 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 into prepared pan.

In a small mixing bowl combine chocolate syrup and reserved 2 cups of batter. beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.

Bake in a 350 degree over for about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on a wire rack. Removed from pan, cool completely on wire rack. Drizzle cake with semisweet chocolate icing (recipe below).

Semisweet Chocolate Icing (From: Better Homes and Gardens New Cookbook)

• 1/2 c. semi-sweet chocolate pieces
• 2 T. butter
• 1 T. light-colored corn syrup
• 1/4 t. vanilla

In small saucepan combine all ingredients, stirring until chocolate melts and mixture is smooth. Use immediately.