MY CHOCOLATE/VANILLA SWIRL BUNDT CAKE with MY CHOCOLATE GLAZE!

​I made this cake from scratch and just a note; it is a bit challenging if you don’t bake cakes regularly. However, with patience you will be able to make an awesome dessert for the whole family and feel proud of it. Boom!
 
Category:  Dessert
Approx. Prep and Cook Time: 2hrs.
Approximate Cost: $11.90 or approx. $1.20 per serving/thick slice
Difficulty Level:  Intermediate
Allergens, Other: (for GF, Use GF 1 to 1 Gluten Free Flour Please)
Servings: 10 +
 
INGREDIENTS FOR the Yellow Cake Batter
2 1/4 c. All-Purpose Flour (not compacted) ($1.50)
2 tsp. Baking Powder (.10)
1/2 tsp. Baking Soda (.10)
1/2 tsp. Salt (.10)
1 c. organic granulated Sugar (.70)
2/3 c. Brown Sugar (.50)
3/4 c. Cold Butter (.70)
3 whole Eggs (.60)
1 tbs. Pure Vanilla Extract ($1.00)
1 1/2 c. Evaporated milk ($1.00)
EVOO to spray on the Bundt Pan (.15)
 
INGREDIENTS FOR the Chocolate Cake Swirl Batter
2 tbs. granulated Sugar (.10)
2/3 c. Cocoa Powder (.90)
6 tbs. Hot Coffee (.10)
 
INGREDIENTS FOR the Chocolate Glaze
½ cup unsalted butter (.50)
¼ cup evaporated milk (warmed) (.25)
2 teaspoons vanilla extract ($2.00)
½ c. chocolate (I used semi-sweet chocolate chips, you can use a block and chopped) (.70)
2 cups confectioners’ sugar sifted (.90)
 
Directions for the Yellow Vanilla Cake
1. Cream together cold butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
2. Beat the eggs in 1 at a time. Mix well between each addition.
3. Stir in vanilla, baking powder, baking soda, and salt just until combined.
4. Add all of the flour and evaporated milk. Stir until combined but don’t over mix.
 
Directions for the Chocolate Cake Swirl
1. In a medium sized bowl stir together cocoa powder, hot coffee, and 2 tbsp. of sugar, until cocoa powder is dissolved.
2. Take 2 cups of the yellow buttermilk cake batter, and mix into the cocoa powder mixture, until well combined.
3. Place about 1/4 of the yellow vanilla cake batter into the bottom of the cake pan. Then alternate between the chocolate swirl batter, and the yellow cake batter, until all batter has been used.
4. Using a knife make an S shape running from the inside to the outside of the pan to combine the yellow and chocolate colors.
5. Finally, tap the cake to dislodge any bubbles and do it carefully.
6. Bake for 35-45 minutes or until a toothpick inserted into the deepest part of the cake comes out clean.
7. Allow cake to cool for 15 minutes before inverting over a cooling rack, and removing pan.
8. Cool completely. Then drizzle the glaze all over the cake. ENJOY!
 
Directions for the Chocolate Doughnut Glaze
Combine butter, milk, and vanilla in medium saucepan. Heat over medium until butter is melted.
Decrease the heat to low, add the chocolate, and whisk until melted.
Turn off heat, add the powdered sugar, and whisk until smooth.