Ingredients:

Instructions:

Preheat to 350°F. In a double boiler, melt chocolate over hot water, stirring frequently. Remove from heat. In a medium bowl, lightly combine egg yolks, 1/4 cup sour cream and vanilla. In a large mixing bowl, combine dry ingredients. Add butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat 1 1/2 minutes, scraping down sides. Gradually add egg mixture in three batches, beating for 20 seconds after each addition. Scrape down the sides. Remove 1 1/2 cup batter and stir in melted chocolate until uniform in color. Spray a 9 or 10-cup fluted tube pan with Baker’s Joy® spray and pour 1/3 of remaining batter into pan. Top with 1/2 of chocolate batter, spreading evenly. Top with remaining plain batter and spread evenly. Use a spoon to swirl batter by dipping and lifting it up and over in a folding motion like the roll of a wave, about eight times, going all around the pan. Smooth surface evenly and bake 50-60 minutes or until cake springs back when pressed lightly in the center. Let cake cool in pan on rack for 10 minutes. Loosen cake by jiggling it up and down until it moves slightly. Invert cake onto greased wire rack and let cool completely. Dust with powdered sugar, if desired.
Makes 12 Servings.

© 2003 Rose Levy Beranbaum. Recipe is courtesy of Rose Levy Beranbaum, award-winning author of The Cake Bible.

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