Ingredients

Cake
2    cups (500 mL) cake & pastry flour
1    tsp (5 mL) salt
1 1/2    tsp (7 mL) baking powder
3/4    tsp (3 mL) baking soda
3/4    cup (175 mL) butter
1    cup (250 mL) granulated sugar
3    eggs
1    tsp (5 mL) vanilla
1    cup (250 mL) buttermilk
1    square unsweetened chocolate, melted

Chocolate Velvet Icing
6     oz (180 g) package semi-sweet chocolate bits or white chocolate bits
1/2    cup (125 mL) sour cream
1    tsp (5 mL) vanilla
1/4    tsp (1 mL) salt
2 1/2    cups (625 mL) icing sugar

Directions

Cake
Mix flour, salt, baking powder and baking soda together in a bowl.

In a separate bowl, cream butter. Add sugar, beating until light and fluffy. Beat in eggs and vanilla.

Stir dry ingredients and buttermilk alternately into creamed mixture.

Grease and flour Bundt pan or 10-inch (25 cm) springform pan.

In a medium bowl, mix melted chocolate into about 1/3 of the cake batter, leaving remaining batter white. Alternately pour portions of two batters in prepared pan, and cut through with table knife to zigzag colour.

Bake at 350°F (160°C) 35 to 40 minutes, or until cake springs back when touched. Makes 12-14 generous slices.

Chocolate Velvet Icing
Melt chocolate in top of double boiler. Remove pot from water. Blend in sour cream, vanilla and salt. Gradually add the icing sugar, beating well after each addition. Spread on top of cake only.