Cocoa Ripple Bundt Cake

I've been posting lots of very sweet recipes for the holidays, but sometimes you want something a little 'plainer'... This Cocoa Ripple Bundt Cake is the answer. This recipe was sent to me by my friend Evelyn David. It's perfect with my morning tea. Not too sweet and still filled with chocolate. No need to ice this coffee cake, but you can dust with powdered sugar if you'd like. It also tastes great toasted. But then I'm a fan of toasted coffee and bundt cakes-- with lots of butter!

According to the recipe I adapted from Cooking Stuff, May 6, 2009,  the original recipe was from Better Homes and Gardens. I didn't find that recipe, but I found similar ones, and some added vanilla, so you might want to try that. This recipe can be halved if you have a smaller bundt pan.

Cocoa Ripple Bundt Cake

Ingredients
1- 1/2 cups sugar
1 cup sweet butter, softened
4 eggs
3 cups flour
1 tsp salt
4 tsp baking powder
1-1/3 cups milk
3/4 cup DARK unsweetened cocoa mixed with 2 Tbsp sugar

Directions
Cream sugar and butter. Add eggs and beat well.
Sift together flour, baking powder and salt. Add flour mixture and milk, alternately, mixing until smooth.
Layer batter in thirds, alternating with cocoa mixture, into well greased 12 cup Bundt pan.
Bake at 350 for 35-45 minutes, till toothpick comes out clean.
Cool for 5 minutes in pan then turn out onto a plate.

Once cool, sprinkle with powdered sugar --optional