Chocolate chip marble bundt cake from Midwest Made: Big, Bold Baking from the Heartland (page 150) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on August 12, 2024

    Delicious, but mine stuck to the pan. It was likely my fault as I deviated from the recipe a little bit and I think that's where I went wrong. I think my first error was putting the bundt pan on a sheet pan...I have a smaller oven that runs hot so I was worried about the top of the cake burning being so close to the heating element. My second error was probably due to the fact that I turned it out before it was completely cool. The recipe is oddly worded after the baking time instructions and I wonder if she meant to say to cool the cake completely in the pan before turning it out? Next time he may also mind the pan with baking spray and some almond flour for extra insurance and see if that helps. Even though my cake didn't look great it tasted delicious and I definitely want to try this again. The proportions of this cake are the same as my favorite lemon bundt cake by Maida Heatter...they are both so moist and very delicious!

  • jimandtammyfaye on March 19, 2022

    Outstanding! Used a 6-cup Bundt and 9x5 loaf pan. Both reached 210 degrees around 35 minutes. Love the texture and flavor of the cake. Agree with other note that it would have been nice to have measurements for distribution of layers, but eyeballing it worked fine. I liberally sprayed Baker's Joy into the pans just before adding the batter, and both pans released the cake perfectly.

  • MollyPellecchia on January 18, 2022

    Delicious, moist, delicate crumb with a wonderful chocolate swirl. I used the 75th anniversary bundt pan - well sprayed & floured & cake released beautifully. I followed the oven placement tip on the page before the recipe & baked lower oven for 65 min. A repeat!

  • anya_sf on December 23, 2021

    My bundt pan is dark colored, so I baked the cake at 325 F; it was done in 70 min. Mini chocolate chips worked well. I sprayed the pan with Baker's Joy and the cake did not stick. Despite what seems like a lot of sugar, the cake was not too sweet, but was just right - moist and chocolatey. We loved it.

  • stef on November 16, 2020

    It's a nice moist cake. My only beef is why is there no volume/weights for how much batter to take out to mix the chocolate with and also for distribution of layers. The ingredients are in volume/weight. Cake baked in 55 minutes

  • Jviney on September 21, 2020

    Absolutely delicious, just loved it. I buttered and carefully floured my pan, and the cake still stuck, but we didn’t care. We enjoyed every bite.

  • mamacrumbcake on August 14, 2020

    Beautiful and delicious marble cake. The texture is just perfect. The chocolate part is so richly, deeply chocolate. Prepare your pan very well because this cake wants to stick. Took 65 minutes in my oven.

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