Chocolate Sweet Cream Marble Cake

Chocolate Sweet Cream Marble Cake

Chocolate Sweet Cream Marble Cake

Ingredients

  • 1 1/4 cup flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 can sweetened condensed milk
  • 1/3 cup milk
  • 1 beaten egg
  • 1/3 cup melted butter
  • 1 tablespoon cocoa powder
  • 2 ounces chocolate (such as Ghirardelli), chopped into chunks

Instructions

  • Preheat oven to 325. Grease a loaf pan with plenty of nonstick spray, or you can butter and then flour it instead .
  • Sift the flour, baking soda, baking powder, salt, and sugar together in a medium bowl.
    Add the vanilla, sweetened condensed milk, milk, egg, and melted butter. Stir until just combined.
  • Pour the batter into the prepared loaf pan, reserving about 1/2 a cup of the batter.
  • Mix the cocoa powder and the chopped chocolate with the remaining 1/2 cup batter and stir until combined. Pour the chocolate batter over the regular batter and marble with the tip of a knife, making “s” motions throughout the batter until the two batters are swirled together in a nice pattern. Be careful not to drag your knife to the bottom of the pan.
  • Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool for about thirty minutes on a wire cooling rack, run a knife around the edges to help loosen it and invert the loaf onto a plate. If the loaf does not want to come right out, let it rest upside down on the plate, tapping the bottom of the pan a little to encourage it to come out. Once cake releases, turn it right side up again, allow it to fully cool, then slice and serve.
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