Ingredients
225g Butter
225g Caster sugar
4 Eggs
225g Self-raising flour
3 Tablespoons milk
1 Teaspoon vanilla extract
2 Tablespoons cocoa powder
Method
- Preheat the oven to 180 degrees centgrade. Grease a ring cake tin..
- Put the butter, caster sugar, eggs, flour and milk into a food processor and whizz for 1-2 minutes until smooth.
- Place half of the mixture into a bowl. Stir the cocoa powder into the mxture in the bowl. Place the vanilla extract into the mixture in the food processor and whizz until the vanilla has been mixed in.
- Take 2 spoons and use them to alternately dollop the chocolate and vanilla cake mixes into the tin. When all of the mixture hs been used up, take a skewer and swirl it around the mixture i the tin a few times to create a marbled effect.
- Bake the cake for 45-55 minutes until a skewer inserted into the cake comes out clean. Run a knife around the edge of the tin so you can turn it out onto a cooling rack easier, after you have turned it out, leave the cake to cool.