This exquisite cake can be made with very little effort and a bundt pan!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2HVlnTjWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chocolate-Vanilla Swirl Bundt CakeRecipe courtesy of Food Network KitchenTotal: 3 hrActive: 45 minYield: 12 to 14 servingsLevel: EasyIngredientsCake:Nonstick cooking spray, for greasing the pan3 1/2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon fine salt 2 tablespoons whole milk 4 teaspoons pure vanilla extract 8 large eggs, plus 2 yolks, at room temperature 4 sticks (32 tablespoons) unsalted butter, at room temperature 2 3/4 cups granulated sugar 1 cup dark cocoa powder Glaze:1 cup confectioners' sugar2 to 3 tablespoons whole milk DirectionsSpecial equipment: a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, 2 large resealable plastic bags and a long wooden skewerPosition a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl. Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes. Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes. Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula. Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours. For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake. Cook's Note When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ChocolateVanillaSwirlBundtCake #RecipeoftheDay #FoodNetworkRecipe of the Day: Chocolate Vanilla Swirl Bundt Cake | Food Networkhttps://youtu.be/_TZzgvNVK0I
