Marble Bundt Cake

End of January makes me retreat into a hibernation of sorts. The entire week is dark. When I wake up in the morning, there is barely any light out. When I leave from work, it feels like its 10pm at night. On the weekends however, though it may be cold- I still like to utilize the light outside to cheer me up. So, nothing works better than baking a warm moist cake during the day. I needed something sweet, comforting and soft to make me cozy on this nice Saturday afternoon. Also, my bundt pan had been out of the scene in my kitchen since my honey cake at Roshashana. I wasn't too happy with the recipes I found, this particular recipe is from La Times and its Buttercake's Bakery Marble Cake Recipe- added honey and maple syrup instead of light corn syrup.

This recipe is absolutely delicious and such great fun to make. I think that my math skills were a little weak on this one though. My sauce ended up being too much, so the bottom of my cake was chocolate and the top was yellow. Next time I will be more cautious.

Enjoy.

*2 1/2 cups sugar, divided
*1/2 cup unsweetened cocoa powder
*1/4 cup light corn syrup
*2 1/2 teaspoons vanilla extract, divided
*2 2/3 cups flour
*2 teaspoons baking powder
*1/2 teaspoon salt
*1 cup (2 sticks) butter
*4 eggs
*1 cup milk
*1 cup chocolate chips
*Powdered sugar for dusting

In a small saucepan, whisk together one-half cup of the sugar, the cocoa powder and corn syrup with one-half cup hot water. Bring just to a simmer, stirring occasionally. Add a half-teaspoon of vanilla off the heat and set aside. Then heat the oven to 350 degrees while lightly flouring and greasing the bundt pan. In a m edium bowl: combine flour, baking powder and salt. Set aside. In another bowl, cream butter with remaining sugar until light and fluffy. Whisk one egg at one time until thoroughly mixed. Them whisk in the remaining vanilla. Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue this procedure until everything is added and the batter is light and smooth.

Gently fold in the chocolate chips, then divide the batter into thirds. Pour a third of the batter into the prepared bundt pan. Whisk the chocolate syrup with another third of batter, then pour this into the prepared bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give it a "marble" effect and place the pan in the oven. Bake the cake unt il a tooth pick inserted comes out clean. In my case it was about 55 minutes. Wait till the cake is cook, and then invert the cake into a plate. Dust with powdered sugar.