Chocolate Marble Cake

Instructions

1. Preheat oven to 325°F. Grease and flour a 6-cup Bundt pan or an 8.5” x 4.5” loaf pan. Set aside.
2. In a bowl, combine cocoa, 1 tablespoon Splenda Sugar Blend, and baking soda; gradually whisk in hot water to make a paste.
3. In a bowl, combine flour, ½ cup Splenda Sugar Blend, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until crumbly.
4. In another bowl, stir together eggs, milk, and vanilla extract.
5. Add ⅓ of the egg mixture to flour mixture; using an electric mixer, mix on low speed until blended. Beat on medium speed for 30 seconds or until batter is smooth. Repeat procedure two more times with remaining egg mixture.
6. Transfer half the batter to another bowl. Add cocoa mixture to remaining batter, beating on low speed until blended.
7. Spoon light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
8. Bake for 45–50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and transfer to a wire rack to cool completely. Drizzle with chocolate glaze, if desired.

To make the glaze:

1. In a glass measuring cup, microwave cream on high for 30 seconds or until hot. Add chocolate chips and stir until smooth. Place mixture in a small zip-top plastic bag. Snip a tiny hole in a corner of bag, and drizzle glaze over cake.