200g (a little less than 1 stick, or 7 tablespoons) margarine
2 dl (2/3 cup) sugar
3 dl (1 1/4 cup) flour
2 tsp. vanilla sugar* (see recipe below)
2 tsp. baking powder
3 tbsp. milk
2-3 tbsp. cocoa
Carefully butter and flour a 10-inch bundt pan. Beat margarine and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each one. Add the baking powder and vanilla sugar to the flour and stir in slowly. Put one-third of the mixture in another bowl and add 2-3 tbsp. of sifted cocoa and 3 tbsp. of milk.
Pour the mixture into the prepared cake pan in layers, beginning and ending with the plain mixture. Bake at 175 °C (350° F) for 50-60 minutes or until a skewer inserted in the center comes out clean. Cool on rack for 15 minutes, then invert onto rack to cool completely.
Makes: 12 servings.
If you don't have ready made store bought vanilla sugar, use this recipe:
Makes: 2 cups
2 cups granulated sugar
1 teaspoon pure vanilla extract
Blend the sugar and the vanilla extract in a bowl, then spread it on a tray lined with wax paper or plastic wrap and let it dry for 5 hours. Press out any lumps or sift through a strainer. Store it in an air tight plastic container.
Note: This is a simple method of making vanilla sugar. To enhance the sugar store it with one vanilla bean.
Date: February 4, 2003