Chocolate and Vanilla Swirl Cake


Chocolate and Vanilla Swirl Cake

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 16
    1 ½ c. Bob's Red Mill white flour
    ½ c. Bob’s Red Mill whole wheat flour
    ½ tsp. Hain salt
    ¼ tsp. baking soda
    ¼ tsp. baking powder
    ½ c. Horizon butter, softened
    1 ¼ c. Hain granulated sugar
    1 tsp. vanilla
    3 Sparboe eggs
    1 c. Stonyfield low-fat vanilla yogurt
    ¼ c. instant hot cocoa mix
    ½ c. powdered sugar
    1 ½ tsp. Hy-Vee organic skim milk


    1. Preheat oven to 350 degrees. Mix together flours, salt, baking soda and baking powder. Set aside.
    2. Beat butter, granulated sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture, alternately with yogurt, beating until smooth after each addition.
    3. Remove 1 cup of batter. Stir in cocoa mix.
    4. Pour half of the plain batter into a greased and floured 9-by-5-inch loaf pan. Drop cocoa batter by spoonfuls onto plain batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
    5. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Loosen sides of cake from pan. Remove from pan to wire rack. Cool completely.
    6. To serve, stir together powdered sugar and milk. Drizzle over cake. Slice.

    Nutrition facts


    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 55mg
    • Sodium: 320mg
    • Total Carbohydrates: 56g
    • Protein: 7g

    Daily Values

    Vitamin A 6%
    Vitamin C 2%
    Iron 6%
    Calcium 15%

    Recipe Source:

    Hy-Vee HealthMarket, December 2005.