250g softened butter
250g caster sugar
1 teaspoon vanilla essence
500g self raising flour
Cream the butter and sugar add the vanilla essence. Beat in the eggs one at a time. Mix in the sifted flour alternately with the milk. Preheat the oven to 180°. Grease a large loaf tin or a Gugelhupf mold. Pour in half the mixture. Mix the cocoa powder with the remaining mixture. Pour in on top of the vanilla mixture. Swirl together lightly with a fork. Bake for one hour.
This translated from the traditional German recipe and is a lovely buttery cake that needs no icing. The top will become very brown while cooking, however it does not burn.