225g butter, softened( I used 3/4 oil not butter)
225g caster sugar
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
Heat oven to 180C/gas 160C/gas 4. Grease a cake tin . simply put all the ingredients (except the cocoa powder) into your mixer and mix for 2minutes
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls.
Put either vanilla half or chocolate half in first.
Take a toothpick (or whatever you prefer) and a table spoon , now add a table spoon of the mixture into the mixture in the cake tin and swirl and do this till all the mixture is together and swirled well.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
RECIPE AND PHOTOS: Tina Barresi