Receiving Instructions
- Store unopened at room temperature for up to 18 months.
Preparation Instructions
- 12 Tbs. butter
- 3 eggs
- 2/3 cup sour cream
Preheat oven to 350°F. Grease and flour 9" x 5" loaf pan or spray with baking spray. Line with parchment paper.
Place butter and 1 cup of base cake mix in bowl of stand mixer fitted with paddle attachment. Cream mixture for a few minutes, or until it's fluffy and lightened in color. Mix in eggs one at a time, beating just until egg is mixed in before adding the next one. Add remaining base cake mix and sour cream. Mix just until combined. Do not over beat. Transfer approx. one cup of batter to another small bowl. Stir in contents of smaller packet. Stir with spoon until well combined.
Layer and swirl batters: Spread thin layer of plain vanilla batter in bottom of prepared loaf pan. Then layer spoonfuls of each batter on top cover bottom vanilla layer with a few spoonfuls of chocolate batter, then a few spoonfuls of vanilla batter, then more chocolate batter, then more vanilla batter, and so on until all cake batter is used. Gently shimmy pan to level out batters. Using knife, make rounded horizontal zigzags from one side of pan to the other, then make rounded vertical zigzags from top to the bottom. Rap bottom of pan on countertop to break up air pockets.
Bake approx. 70–75 minutes or until toothpick inserted in center comes out clean. Cool cake in pan set on wire rack for 30 minutes before removing from pan. Note that cake may sink slightly as it cools.
