From the LA Times this morning. I am so making this on Sattidy!

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Buttercake Bakery's Marble Cake

desserts

2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup
2 1/2 teaspoons vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
4 eggs
1 cup milk
1 cup chocolate chips
powdered sugar for dusting

1. In a small saucepan, whisk together one-half cup of the sugar, the
cocoa powder and corn syrup with one-half cup hot water. Bring just to
a simmer, stirring occasionally. Add a half-teaspoon of vanilla off
the heat and set aside.

2. Heat the oven to 350 degrees. Butter and lightly flour a 12-cup
bundt pan.

3. In a medium bowl, combine the flour, baking powder and salt and set
aside. In the bowl of a stand mixer (or in a large bowl if using a
hand mixer), cream the butter with the remaining sugar until light and
fluffy. Whisk in the eggs one at a time until thoroughly incorporated,
then whisk in the remaining vanilla.

3. Whisk about a third of the flour mixture into the batter, then a
third of the milk. Continue whisking in the flour mixture and milk,
alternately and a little at a time, until everything is added and the
batter is light and smooth.

4. Gently fold in the chocolate chips, then divide the batter into
thirds. Pour a third of the batter into the prepared bundt pan.

5. Whisk the chocolate syrup with another third of batter, then pour
this into the prepared bundt pan. Pour the remaining third of batter
over this, lightly swirl the batters with a wooden skewer or knife to
give a 'marble' effect and place the pan in the oven.

6. Bake the cake until a toothpick inserted comes out clean and the
cake springs back lightly when touched, about 1 hour. Cool the cake in
the pan on a wire rack. Invert the cooled cake onto a serving platter
and dust lightly with powdered sugar.

Contributor: LA Times

Yield: 12 to 16

Preparation Time: 1 1/2 hours
--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields