- 1 cup butter softened, unsalted
- 3 cups All-purpose Flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups sugar
- 4 eggs at room temp
- 2 teaspoons vanilla
- ½ cup milk
- 1 cup sour cream room temp
- 2 tablespoons cocoa (for chocolate batter)
- ½ cup mini chocolate chips
In small bowl mix flour, baking powder, and salt together. Set aside.
In mixing bowl cream butter and sugar until light and fluffy.
Beat in eggs, on at a time.
Add vanilla and sour cream, gently beat just until combined.
Beat in a small amount of the flour mixture followed by a small amount of milk. Repeat until all the flour and milk is added.
Just beat until mixed.
To create the separate batters
Divide the batter in half.
Add 2 tablespoons of cocoa to one half of the batter. Stir until incorporated.
Add ½ cup mini chocolate chips to the other half of the batter (plain). Stir until incorporated.
How to Marble:
In a greased bundt pan drop batter by the spoonful, alternating chocolate and vanilla flavors. Use only ½ the batter for the first layer. (this batter is thick, don't worry about that...it will work out in the oven!)
Drop spoonfuls again but this time alternate the flavors. So, chocolate is now on top of a spoonful of vanilla, and vanilla is on top of a chocolate.
Drag a butter knife through the cake going across the width of the cake, and back again. Do not be tempted to "over swirl" or you'll get a muddy looking cake. Wipe the knife off when you get to the end.
Now, swirl the cake down the length of the pan, again do not over-do it.
BAKE the cake in a 350 degree oven for about 50-60 minutes (check at 50 minutes) or until a knife inserted comes out clean.
Calories: 484kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 279mg | Potassium: 212mg | Fiber: 1g | Sugar: 39g | Vitamin A: 705IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 2.1mg