Chocolate Marble Bundt Cake

   

Chocolate Marble Bundt Cake

1 Plain White Cake Mix
1 Cup Whole Milk
8 Tblsp Butter, Melted
4 Eggs
1/2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1/4 Cup Hershey's Natural Unsweetened Cocoa Powder

Preheat your oven to 350 degrees. If you are using a nonstick coated or dark pan set the oven to 325 degrees. Prepare a bundt pan by lightly greasing it and sprinkling it with flour or use a cake release product.

Combine the cake mix, milk, butter and the extracts  in a  mixing bowl and blend for about 30 seconds. Add the eggs, one at a time, mixing after every addition. Mix on medium speed for 2 minutes scraping bowl about every 30 seconds.

Place 1 1/2 cups of the cake batter in a small bowl and stir in the cocoa powder until it is full incorporated. Set aside.

Pour the remaining cake batter into your prepared bundt pan.

Drop the cocoa flavored cake batter on to the cake batter  in 6-8 places. Your cake will look like it has large polka dots on it. Now take a butter knife and drag the chocolate through the white cake batter. It will begin to look marbleized. 

Once you are satisfied with the marbleizing effect, place the pan in the oven for 40-45 minutes. Test it with a fine wire tester and making certain it springs back when lightly touched.
Cool for 15 minutes in the pan on a wire rack. Invert it on to a cake plate. You can glaze it with  Chocolate Ganache or just sprinkle it with powdered sugar.