- 3 oz semisweet chocolate
- 1 1/4 cups milk
- 3/4 cup butter, room temperature
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350° F. Grease and flour a bundt pan.
Combine chocolate and 1/4 cup milk in small saucepan. Over low heat, stir until chocolate melts. Let cool.
Beat butter and sugar until creamy in large mixer bowl.
Add vanilla extract and eggs, beating until well mixed.
Mix together flour, baking powder, and salt.
Stir flour mixture into sugar mixer, alternately with 1 cup milk.
Pour 2/3 of batter into bundt pan.
Add cooled chocolate mixture to remaining batter. Mix well.
Spoon chocolate batter over plain batter in pan.
Swirl a knife through batters to marble. Smooth top.
Bake 60 - 65 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack about 10 minutes.
Remove from pan and cool on wire rack.
To serve, place cooled cake top side down on cake plate and dust with powder sugar.