Ingredients
- Decoration:
- 3/4 cup semisweet chocolate chips
- 2 sticks (1 cup) butter or margarine, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, at room temp
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups flour
- 3 Tablespoons each semisweet and white chocolate chips
- 1 teaspoon vegetable oil
Preparation
Step 1
1. Heat oven to 325 degrees. Grease a 9 x 5" loaf pan; line bottom with waxed paper.
2. Melt chocolate chips as package directs; cool to room temp. In a large bowl with mixer on high speed, beat butter, sugar, baking powder and salt for 3 minutes or until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour just until blended.
3. Spoon 1 1/2 cups batter into a medium bowl; stir in melted chocolate until blended. Drop spoonfuls plain and chocolate batter alternately in prepared pan. Run a knife through batters for a marbleized effect.
4. Bake 1 hour 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes; invert on rack and remove waxed paper. Turn cake right side up and cool completely.
5. To decorate; Place cake on waxed paper. Separately melt semisweet white and chocolate chips, stirring 1/2 teaspoon oil into each until blended. Spoon each into a sturdy ziplock bag, snip off a corner and drizzle lines the short way across the cake. Let stand until the chocolate sets.