This was, and still is, Kristen’s favorite cake. It’s moist and does not need frosting. Dress it up with a sprinkle of powdered sugar, if you wish. Serves 6-8.
Ingredients
1/2 cup (1 stick) butter
3/4 cup sugar
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup milk (scant)
3/4 teaspoon vanilla
Cocoa ripple
1/4 cup unsweetened cocoa
powder
1/2 cup sugar
Directions
Cream butter and sugar. Add eggs and beat well. Blend dry ingredients and add, alternating with milk.
In a small bowl, combine cocoa and sugar.
Generously grease a 2- or 3-quart Bundt pan. (I use Baker’s Joy spray.) Spread half of batter in pan. Sprinkle most of the cocoa mixture over batter. Cover with the rest of the batter and finish with remaining cocoa.
Bake 35-45 minutes, until a toothpick inserted in cake comes out clean. Cool 1/2 hour, then invert onto plate.
