Chocolate Swirl Cake - cooking recipe

Ingredients

175 g butter
3/4 cup sugar
3 eggs
1 1/4 cups flour
2 teaspoons baking powder
2 tablespoons cocoa
2 teaspoons vanilla
Chocolate and Vanilla Icing
25 g butter
50 g baking chocolate
3/4 cup icing sugar, sifted
2 tablespoons hot water
100 g white chocolate (optional)

Preparation

Cream butter and sugar together until light and fluffy.
Add eggs, beating in one at a time.
Sift over flour and baking powder and fold into butter mixture.
Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
Swirl the mixtures together with wooden skewer.
Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
Cool cake a little. Turn out onto a cake rack and ice when cold.
Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
Add water and mix to combine. Spread over cake when cool.
If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.