When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble bundt cake was one of my mother’s specialties.
I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
4 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
3/4 cup cooking oil (I like to use Grapeola)
2 teaspoons vanilla
Measure all ingredients into a large mixer bowl. Using an electric mixer, stir on low speed for 2 minutes, scraping bowl constantly. Mix on high speed 3 minutes (scrape occasionally).
Put 1 cup of batter into a small bowl. Pour half of the remaining batter into a greased bundt pan.
Add 1/4 cup cocoa, 3 tablespoons cooking oil and 1 tablespoon milk to the 1 cup of reserved batter. Mix thoroughly.
Pour chocolate batter over the batter in the bundt pan. Pour the remaining white batter over the chocolate batter. Insert a knife into the batter (a butter knife or a small paring knife) and move it around through the batter in circular or swirling motions to swirl some of the chocolate batter through the white batter.
Bake at 350 for 60 to 70 minutes, or until a knife or toothpick comes out clean. Allow to cool thoroughly. Remove the cake from the bundt pan. If desired, frost with a white glaze.
2 cups powdered sugar
2 tablespoons soft butter (or margarine)
3 tablespoons milk
Combine ingredients and mix thoroughly.
If glaze seems too thick to drizzle over the bundt cake, add more milk by teaspoons until the glaze reaches the desired consistency.
If glaze seems too thin, add powdered sugar by tablespoons until it reaches the desired consistency. Drizzle over the bundt cake.