10 Serves
70 Mins
Heat the oven to 175°C and grease a loaf pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
104 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
116 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
12 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 gCream the butter and sugar, then beat in the eggs and vanilla.
Fold in the flour, baking powder, and milk until just combined.
Divide the batter, mix cocoa into one portion, and alternate spoonfuls in the loaf pan. Swirl with a knife.
Bake until a tester comes out clean, then cool the cake on a rack before slicing.
9
g47
g11
g
