Two Tone Bundt Cake

IMG_1963This is a delicious cake that goes hand in hand with a cup of coffee.  A few years ago I changed the shortening in the original recipe (thank you tante Lynda!) to oil and started using less sugar, nobody complained.

I prepare the pan by spraying it generously with Pam© Canola Baking Spray with Flour.


  • 1 C. Oil
  • 1 1/2 C. Sugar
  • 3 eggs
  • 3 C. Flour
  • 1 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1/4 tsp. salt
  • 1 tsp. Vanilla Extract
  • 1 C. Water
  • 3/4 C. Chocolate Syrup


  1. Preheat oven to 350°.
  2. In a small bowl mix the flour, baking powder, baking soda and salt.
  3. In the large bowl of an electric mixture beat the oil and sugar for 2 minutes.
  4. Add eggs one at a time, mix after each addition. Add vanilla.
  5. Add flour mixture gradually, alternate with water. Start and end with dry ingredients.
  6. Pour about 2/3 of batter to pan.
  7. Add chocolate syrup to the rest of the batter. Pour chocolate mixture into pan, try to create an even layer of the chocolate mixture over the white one.
  8. Bake for approximately 1 hour until a toothpick inserted into center of cake comes out dry. Do not over bake.
  9. Let cake stay in pan for 20 minutes, carefully make sure that cake isn’t stuck to the pan (I bounce it gently a few time to loosen cake up). Invert onto a platter and let cool completely before covering.