Fudge Marble Swirl Cake

By mitzzy

Ingredients

• 2 ¾ cups (675 mL) Robin Hood® Best for Cake & Pastry Flour
• 1 ½ tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 2 tbsp (30 mL) finely grated orange rind
• 1 ½ cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated
• 3 eggs
• 1 tbsp (15 mL) vanilla extract
• 1 cup (250 mL) Crisco® Vegetable or Canola Oil
• 1 ¼ cups (300 mL) Astro® Original Balkan Style Plain Yogourt
• 3 tbsp (45 mL) unsweetened cocoa, sifted
• 1/2 cup (125 mL) semi-sweet chocolate chips
• Glaze
• 3 tbsp (45 mL) Carnation® Fat Free Evaporated Skim Milk, hot (90ºF/33ºC)
• 1/3 cup (75 mL) semi-sweet chocolate chips

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350°F (180°C). Grease a 10” (4 L) tube pan.
2. Cake: In a medium bowl, sift flour, baking powder, baking soda, salt and rind. Reserve.
3. In a separate bowl, beat sweetener and eggs, about 2 minutes. Mix in vanilla and oil until blended. Add half the reserved flour mixture, beating until just combined. Add yogourt and remaining reserved flour mixture.
4. Remove 2 cups (500 mL) of the batter into a medium bowl to make chocolate batter. Stir in cocoa until completely combined. Add chocolate chips to vanilla batter.
5. Spread half the vanilla batter into prepared pan. Spoon chocolate batter over top. Top with remaining vanilla batter. Swirl batter with a small knife.
6. Bake in preheated oven 40 minutes or until a toothpick inserted in centre comes out clean. Cool in pan for 30 minutes. Remove to rack to cool completely.
7. Glaze: Heat evaporated milk and pour over chocolate chips. Let sit 5 minutes, then stir until mixture is combined. Drizzle over cooled cake.