READY IN: 1hr 45minsYIELD: 12
1cupbutter, room temperature
2 1⁄2 teaspoonsvanilla extract
1⁄2 cupsour cream
1 1⁄2 teaspoonsbaking powder
1⁄2 teaspoonbaking soda
2 3⁄4 cupsall-purpose flour
2⁄3 cupmini chocolate chip
1⁄4 cupunsweetened cocoa powder
1⁄2 cup melted butter (frosting)
2⁄3 cupcocoa (frosting)
3cupspowdered sugar (frosting)
1⁄3 cupmilk (frosting)
Serving Size: 1 (186) g
Servings Per Recipe:12
Calories from Fat 280 g 41 %
Total Fat 31.1 g 47 %
Saturated Fat 18.6 g 93 %
Cholesterol 131.1 mg 43 %
Sodium 539.4 mg 22 %
Total Carbohydrate96.7 g 32 %
Dietary Fiber 2.8 g 11 %
Sugars 68.5 g 274 %
Protein 7.9 g 15 %
Preheat oven to 325°F. Coat a 10 cup bundt pan with baking spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the chocolate chips.
Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine.
Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for at least 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely.
For the frosting combine the butter and cocoa powder. Alternately add powdered sugar and milk, using a mixer mix until reaching spreading consistency. Add small amounts of extra milk if needed. Stir in in the vanilla. It makes about 2 cups.
Spread the frosting on the cake.
Store in an airtight container at room temperature.
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