Quote:
Originally Posted by desertgrandma
Do you ever wonder how they get that 'swirly' on the inside?
I wonder if there is a special pan, or something.
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It's magic. Science may say that it is because the chocolate part is denser and falls as the cake bakes, but that is wrong. It's magic.
You sort of spoon the chocolate batter in globs over the vanilla batter after it is in the pan. As it cooks, the denser chocolate part goes down and is enveloped by the rising vanilla part. So when it is finished, it is nice and swirly. That pic looked sort of dry, needs some canned peaches in heavy syrup on the side.