Country Living Magazine. I enjoy their recipes and articles. This recipe is so easy to make and the final product is delicious. I've adapted this recipe by reducing the sugar in the cake because I thought it was a bit too sweet.
S'MORES SWIRL BUNDT CAKE
Nonstick baking spray, for pan
2 cups all-purpose flour, spooned and leveled
2 1/4 tsp baking powder
1 1/2 tsp kosher salt
3/4 cup unsalted butter, at room temperature
1 - 1 1/4 cup sugar
4 large eggs, at room temperature
1 Tbsp pure vanilla extract
3/4 cup whole milk
1/2 cup unsweetened cocoa, sifted
1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers)
Chocolate sauce, crushed graham crackers, and mini-marshmallows, for serving
Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Nordic Ware Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar with electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture. Transfer half the batter to second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter.
Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife.
Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on wire rack for 15 minutes, then invert onto wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and mini-marshmallows.