Vanilla Fudge Marbled Cake

Ingredients:

3/4 cup butter, softened

2 eggs

2-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups sugar

2 teaspoons vanilla

1-1/4 cups buttermilk or sour milk*

2/3 cup chocolate-flavored syrup

Semisweet Chocolate Icing (recipe follows) Directions: 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda, and salt. Set aside. 2. In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl fre- quently. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until com- bined. Reserve 2 cups batter. Turn remaining batter into prepared pan. 3. In small mixing bowl combine chocolate- flavored syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix. 4. Bake in a 350 degree F oven about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing. Makes 12 servings. *For sour milk, place 4 teaspoons lemon juice or vinegar in a measuring cup. Add enough milk to equal 1-1/4 cups. Semisweet Chocolate Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 table- spoons butter, 1 tablespoon light-colored corn syrup, and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.