Chocolate Marble Bundt Cake

Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. 

Sift together the flour, corn starch, baking powder and salt. Set aside. 

Cream the butter and sugar in the bowl of a mixer fitted with the paddle until the sugar blended. Scrape down the bowl then cream on medium speed until the mixture is lightened and fluffy. Add the vanilla extract. 

Beat in the eggs on medium speed one at a time. Scrape down the sides of the bowl. 

Stir in the flour mixture alternating with the buttermilk in 3 additions. 

Remove about ½ cup of the batter to a small bowl. Mix in ½ can of the Love’n Bake Chocolate Schmear. 

Spread the remaining plain batter evenly into the bottom of the prepared pan. Drop spoonfuls of the chocolate batter evenly over the surface of the batter in the pan. Swirl the batters together with a knife. 

Bake the cake until a cake tester comes out clean, about 40 to 50 minutes. 

Cool the cake on a rack in the pan for 10 minutes. Then invert the cake onto the rack and remove the pan. Allow it to cool completely. 

While the cake is cooling, heat the remaining Love’n Bake Chocolate Schmear and the heavy cream in a small pan over medium heat. Stir the mixture constantly with a whisk until it is smooth, shiny and flowing. (Do not overheat because the glaze can scorch.) 

Pour the glaze over the cake allowing it to drizzle down the center and sides of the cake. Allow it to set at least 30 minutes before serving. 

Covered loosely with plastic wrap or under a cake dome, this cake will stay fresh at room temperature for a few days.