Directions
In bowl of electric mixer, cream the butter. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Then add the boiled and cooled milk to the mixture. Fold in the sieved maida and baking powder. Add vanilla essence to it.
After preparing the batter, pour half of the batter into a separate bowl. Add cocoa powder into one half of the batter and mix with a spatula. Pour the plain mix to the greased pan and on top of that add the other mix with cocoa powder. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it.
Preheat the oven and bake the cake at 250 degrees F until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.
