Distracted by ice cream and jelly beans

Once again I look for cake flour at the store and walk away saying - "why would I pay for that when I can sub corn starch?" Some day I'll look at grocery prices and just toss things in the cart willy nilly - today isn't that day. Did you know you can pull 2 tablespoons of flour out and sub with corn starch and magically you get cake flour? Sometimes that takes some math - but it works well. This cake was made with that theory in mind. Also I needed buttermilk - I took Nicholas with me to WalMart - we were so distracted by ice cream and jelly beans we forgot the cornstarch and buttermilk - so we had to make a second trip later in the week. Don't worry we got more ice cream and jelly beans - they are important! I love making a bundt cake for serving a crowd - it's one pan, slices into a bunch of pieces and people enjoy them. This was fun to make a marble style. I did use an ice cream scoop to scoop the batter out into my pan - sure it mixed a little but it worked fine. Less waste and fewer dirty dishes. This cake wasn't a fan of coming out of the pan - but eventually I encouraged it. I topped it with some homemade ganache - you can use frosting or glaze - whatever your topping preference is. Such a fun bake.

Marble Bundt Cake
Cake
1 cup butter at room temperature
2 ½ cups granulated sugar
4 large eggs at room temperature
1 tablespoon + 1 teaspoon vanilla extract divided
1 cup at room temperature
3 cups sifted cake flour
2 teaspoons
1/2 teaspoon salt
Chocolate Swirl
2/3 cup sifted unsweetened cocoa powder
1/2 cup milk at room temperature

Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
Add eggs one at time, mixing well after each addition.
Stir in 1 tablespoon vanilla until combined.
Mix in buttermilk until well-combined.
Add cake flour, baking powder, and salt.
Stir in on low just until incorporated.
Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
Add remaining 1 teaspoon of vanilla extract to original batter.
Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
Continue to alternate between plain and chocolate batters until both batters are gone.
Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
Bake for 50-65 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool cake in the pan on a wire rack for 15 minutes.
Invert the cake onto wire rack, and cool completely.