Nada's Baba Cake

    

Marbled cake made by chef Khanyisile was baked in a ring-shaped pan. Use a Bundt or tube pan of 9 inches if you don't have a baba pan. 

Ingredients

 4 eggs

 3 tablespoons vegetable oil

 12 tablespoons superfine sugar 

1 teaspoon sugar for vanilla 

1 ½ cups self-rising flour

 1 tablespoon unsweetened cocoa powder

 Directions

 12 servings are made from the original recipe (1X). 4 eggs

 3 tablespoons vegetable oil

 12 tablespoons superfine sugar 1 teaspoon sugar for vanilla 1 ½ cups self-rising flour

 1 tablespoon unsweetened cocoa powder

 Preheat oven to 350 degrees F (175 degrees C).  Prepare a Bundt pan or a 2 liter baba pan with flour and grease. 

In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar.  Beat on high speed for about 5 minutes.  

Mix in the flour. Reserve approximately 1/4 cup of batter and set aside.  Fill the prepared pan with the remaining batter. Add the cocoa to the reserved batter. 

Drop by spoonfuls onto the batter in the pan.  Swirl the two batters with a skewer or the knife's tip to create a marbled effect. A toothpick inserted into the cake's center should come out clean after 30 to 40 minutes in the preheated oven. Let it cool.