Mix all ingredients except for the chocolate syrup.
Pour into a well-greased Bundt pan or 9×13. Reserve one cup of batter.
Mix the chocolate syrup into the reserved batter. Pour the brown batter into the pan and marbleize.
Bake at 350 degrees Fahrenheit for 50 to 55 minutes; a bit less if you are not using a Bundt.
Directions
Tips:
ADD SOME KICK! Mix the options below into your tried-and-true cupcake batters for a flavor boost. CHOCOLATE CHIPS – recommended for brownies; NOUGAT CHIPS – recommended for brownies; CRAISINS – recommended for mocha; OATS – recommended for mocha.
SWITCH IT UP! My super talented friend Cyporee Knopfler once inspired this piece of genius: Spice up old favorite cake recipes by swapping an interesting flavor when a recipe calls for vanilla extract. This simple change will make a huge difference! Here are some ideas: Rum extract; Strawberry extract; Coconut extract; Banana liqueur; Pistachio extract; Caramel extract or liqueur; Raspberry extract or liqueur; Orange, lemon, and/ or grapefruit zest for a citrus cake; Or throw in a packet of flavored Jello into any vanilla cake.
Notes:
This recipe image was generated using AI.
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