Cake Ingredients
1 pack of 1-2-3 Gluten Free Yummy Yellow Cake Mix
1½ tsp. pure vanilla extract
¾ cup (180ml) whole milk
½ tsp. baking powder
1 cup (240g) unsalted butter, or margarine softened or shortening
1 ¼ cups (250g) caster sugar
6 large eggs, room temperature
Chocolate Marble
1 bar (150g) milk cooking chocolate
3 Tbsp. water
3 Tbsp. whole milk
Chocolate topping
½ bar (75g) milk cooking chocolate
1 cup (100g) milk chocolate chips
3 Tbsp. whole milk
Instructions
Preheat oven to 350F / 180C (160C Fan). Generously grease a 12-cup bundt pan.
Put milk cooking chocolate and 3 Tbsp. water into a Pyrex glass bowl over a pan with hot water to melt. Stir until smooth. Take off the heat and blend in the 3 Tbsp. whole milk. Set aside while making the cake batter.
Place butter or margarine and sugar in bowl of mixer with paddle attachment. Beat well until light and fluffy, approximately 3 minutes. Add eggs, one at a time and beat. Beat for an additional five minutes. Add vanilla to 180ml whole milk. Then, add baking powder and Yummy Yellow Cake Mix, alternately with vanilla/milk mixture to bowl and blend.
Put one fourth of batter into the Bundt pan, drizzle with the chocolate marble mixture, and repeat until you end with batter on top.
Bake for 50-60 minutes, until a toothpick inserted in centre comes out clean. Times may vary by appliance.
Leave cake in oven and turn off oven to let cake cool in oven for 10 minutes.
Put cake on rack to cool for 15 minutes.
Carefully invert onto serving platter and cool cake completely.
Melt ½ bar of milk cooking chocolate, milk chocolate chips, and 3 Tbsp. whole milk in a Pyrex glass bowl over a pan of hot water. Stir well, and add more milk, if necessary, to bring chocolate to pourable consistency.
Pour chocolate over top of cake and cool completely.
