Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Unsalted Butter |
| 1⅓ cup | Sugar |
| 1 teaspoon | Vanilla Extract |
| 1 teaspoon | Rum Extract |
| 5 mediums | Eggs |
| 2½ cup | Flour |
| 2 teaspoons | Bakingpowder |
| ½ cup | Milk |
| 2 tablespoons | Cocoa Powder |
| 2 tablespoons | Sugar |
| 3 tablespoons | Milk |
KARL BASS - HSGH26A
Cream softened butter and sugar. Add vanilla and rum extracts and a pinch of salt. Add eggs one at a time. Use electric mixer. Mixture should look pale yellow. Mix baking powder into flour and add alternately with milk to the mixture. Put ⅔ of the dough into a Bundt cake pan. Mix the 2 Tbl cocoa and 2 Tbl sugar with the 3 Tbl milk and add to the rest ⅓ of dough. Mix thoroughly. Add to the Bundt pan. Take a fork and swirl the dark dough into the light dough so that you get a marble effect. Bake at 350F for 50-65 min. Test with toothpick. You can also put it into a loaf pan. Freezes well.
KB.