How to make it

  • Preheat oven to 325. Grease & flour a large tube or Bundt pan and set aside. A tube pan will make frosting the cake easier.
  • Cream together the butter and confectioners sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the vanilla and mix well.
  • Gradually add the flour and mix well. The batter will be stiff.
  • Melt the chocolate in a double boiler, saucepan, or microwave and set aside.
  • Pour 1/3 of the batter into the tube pan.
  • Combine another 1/3 of the batter with the melted chocolate and mix well.
  • Spoon the chocolate batter into the tube pan.
  • Pour the remaining batter on top of the two layers of batter in the tube pan.
  • Gently cut the layers of batter to create the marbled effect.
  • Bake at 325 for 70-80 minutes until done when a toothpick or clean knife comes out dry.
  • Remove from the oven, cool for at least 10 minutes, and then invert to remove from the pan.
  • Let the cake cool completely before frosting.
  • Combine the corn syrup, butter, and water in a saucepan, bring to a boil, and remove from the heat.
  • Stir in the chocolate chips and stir until they are completely melted.
  • Add the vanilla and then the confectioners sugar.
  • The frosting shouldn't be too thick or it won't coat the cake properly; you may not need all the confectioners sugar. Frost the cake and refrigerate so the frosting sets up. This will be a "hard" frosting and not a "soft" one like butter cream. Save any remaining frosting for another recipe.

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