Nada’s Baba Cake

A marbled cake baked in a ring-shaped pan. If you don’t have a baba pan, use a 9 inch Bundt or tube pan.

Original recipe makes 1 – 9 inch bundt, ring or tube pan

Ingredients

4 eggs
3 tablespoons vegetable oil
1 1/2 cups superfine sugar
1 teaspoon vanilla sugar
1 1/2 cups self-rising flour
1 tablespoon unsweetened cocoa powder

  • PREP

    30 mins

  • COOK

    1 hr

  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
  2. In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition

Calories: 208 kcal
Carbohydrates: 37.3 g
Cholesterol: 70 mg
Fat: 5.3 g
Fiber: 0.6 g
Protein: 3.7 g
Sodium: 222 mg

Related Recipes:

Chocolate Macaroon Bundt Cake Sherry Bundt Cake Tunnel of Fudge Cake II Marble Swirl Pound Cake Orange Nut Raisin Cake Tunnel of Fudge Cake IV Easy Streusel Coffee Cake Chocolate Macaroon Cake Bertha’s Big Bourbon Bundt Cake Chocolate Pound Cake III