Chocolate and Vanilla Marble Kugelhopf

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Servings: 10

• Ingredients

125g softened butter
1½ cups caster sugar
2 tsps pure vanilla essence
4 eggs
1 cup sour cream
1/3 cup milk
3 cups plain flour
1½ tsps baking powder
1 tsp baking soda
¼ cup coco
1 extra tbs milk

Vanilla Glaze Icing
1 cup pure icing sugar
2 tsps pure vanilla essence
3-4 tsps milk

• Directions

• Preheat the oven to 170˚C. Place the TupperChef™ Kugelhopf onto a metal baking tray.

  Using electric beaters, beat the butter, sugar and vanilla in the Bake 2 Basics Large Bowl, until light and creamy. Add eggs one at a time, beating after each one.

  Add the sour cream and milk; continue beating ingredients together for a further 2 - 3 minutes or until well combined.

  Using the Bake 2 Basics Sift ‘N Stor, sift the flour, baking powder and baking soda into the sour cream mixture. Mix contents together using the TupperChef Spatula.

  Remove 1½ cups of the batter and place into the Bake 2 Basics Small Bowl. Add coco and the extra milk and mix well.

  Using the TupperChef Spatula spread half of the vanilla batter into the TupperChef Kugelhopf. Add chocolate batter on top, and finish with the remaining vanilla batter.

  Place a butter knife down into the batter and gently swirl through the batter to create a marbled effect. Place the cake into the oven and bake for 1 hour, or until cooked through, lightly golden and firm to the touch.

  Stand for 5-10 minutes before turning out onto a cooling rack. Cool completely before icing.

  VANILLA GLAZE ICING
  Using the Bake 2 Basics Sift ‘N Stor, sift icing sugar into the Bake 2 Basics Mix-N-Pour. Add the vanilla essence and milk to create the desired consistency. Combine using the TupperChef Spatula. Pour the glaze over the cooled cake and allow it to set.