Ingredients
- 1 stick butter, softened (200g)
- 1 cup caster sugar
- 1 cup self rising flour
- 4 eggs
- 3 tbsp milk
- 1 tbsp vanilla essence
- 2 tbsp cocoa
Direction
Preheat oven to 180 C Grease an 8 inch baking pan with some butter and line the bottom of the pan with some grease proof paper In a bowl, beat the butter and sugar together with an electric beater until nice and fluffy for about 3 minutes Then add in the eggs, one at a time, mixing well after each addition Add in the flour, milk and vanilla essence and beat until the mixture is smooth Then divide the batter in two bowls Stir the cocoa powder into the batter in one of the bowls Now take 2 tablespoons and use them to dollop the chocolate and vanilla cake batter in the baking pan alternately until all the batter in both the bowls has been used up Then take a skewer and swirl it around the mixture in the pan a few times to create a marbled effect Bake the cake for 40 to 45 minutes or until a skewer inserted in the centre of the cake comes out clean Remove the cake from the pan and allow it to cool completely on a wire rack Serve warm