• Preheat oven to 325 degrees.
• Grease and flour (or cocoa) a 10 or 12 cup Bundt pan. (If using a 10-cup pan, you can reserve any extra batter for cupcakes.)
• With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
• In another small bowl, do the same for the matcha mixture.
• Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
• Divide the creamed mixture evenly in two separate bowls.
• Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
• Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
• Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
• For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
• Bake for about 1 hour and 15 minutes.

Labels: Cakes, Recipes

Wednesday, June 18, 2014 | 9:04 PM

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