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Chocolate Swirl Bundt

So I didn't learn my lesson with that bundt pan did I? Really and that was back in May. Sometimes I just need to give up. I convinced myself that maybe it was greasing the pan. Maybe I should've used spray and that would work better. Really? Uh NO! It didn't work better. All the chocolate in the world is not hiding that mess. I've also decided I'm not a good drizzler.
What a hot mess!
Chocolate Swirl Cake (Adapted from Cooking Light)

2 c sugar
1/3 c canola oil
6 T butter
2 eggs
1 t vanilla extract

1t canola oil
1 oz bittersweet chocolate melted
2 T cocoa powder
2 c flour
3/4 c white whole wheat flour
1 t baking powder
1/4 t baking soda
1/4 t salt
1c buttermilk
1/4 c milk

Combine the sugar, oil, and butter in a large mixer bowl. Beat until light and fluffy. Add eggs; beating until incorporated. Stir in vanilla.

In a small bowl mix oil, melted chocolate and cocoa powder. Stir until smooth. Set aside.

In a separate bowl mix flours, baking powder, baking soda, and salt. Mix together the buttermilk and milk in a mixing cup. Beginning and ending with the flour mixture, add to the butter mixture, alternating the buttermilk.

Remove 2 1/2 c of the batter and add to the chocolate mixture. Using 2 ice cream scoops or big spoons, add batter, alternating, to a greased bundt pan.

Swirl the batters together with a knife. Bake at 350
for 50 minutes or until inserted toothpick comes out clean. Cool in pan for 20 minutes. Remove and cool on wire rack completely.

2/3 c confectioner's sugar
1 T cocoa
2 T milk
1/2 t vanilla
1/4 t salt

Sift sugar and cocoa powder. add remaining ingredients. Stir until smooth. Drizzle over cooled cake.

Now why am I sharing this mess with you? Because the cake looked like crap
but tasted so good. I promise I'm really getting a new Bundt pan now!
See on the plate you can't tell


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