Chocolate vanilla cake recipe

Ingredients

• 1 cup (226 grams) butter, room temperature


• 1 1/2 cups (300 grams) Imperial Sugar® Extra Fine Granulated Pure Cane Sugar


• 4 Safest Choice™ Pasteurized Eggs


• 1 teaspoon vanilla extract


• 1 1/4 cup buttermilk


• 2 2/3 cups (320 grams) Gold Medal Flour® all-purpose flour


• 1 1/2 teaspoons baking soda


• 3/4 cup chocolate, melted

Instructions

1. Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.


2. In a mixing bow, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.


3. Stir in the eggs and vanilla, one at a time, beating well after each addition.


4. Alternately, beat in the buttermilk with the flour and baking soda, in three additions.


5. Spoon the cake batter into the prepared pan. Drop spoonfuls of melted chocolate over it and with a fork or a butter knife, make a couple of swirls.


6. Bake the cake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.


7. Remove the pan from the oven and cool on a wire rack. Cut into pieces and serve.

Notes

A combination of vanilla pound cake and chewy brownie, this chocolate vanilla cake is a delicious cake to snack on while sipping on a hot cup of coffee or tea.

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By: Roxana

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