Chocolate Vanilla Swirl Cake

Easy to bake cake that is unique, tastes good, and looks great.

For this cake I used Duncan Hines, but I've used Pillsbury and Betty Crocker Before, just whatever is cheapest at my local grocery store at the time, they all taste good. You can use your own recipe, but I've heard that the colors run together and you just get a light brown cake.

Get two large mixing bowls and mix each mix separately according to the instructions on each box. I mix mine by hand because the only mixer I have sucks, but if you happen to have more than one mixing bowl and good mixers to go with them, you can use that.

Keep in mind that you are making enough mix for two cakes. 

Pick one of your batters, it doesn't matter which one is first, and pour it half in one pan and half in the other. Then pour the other mix right on top of the first one.

Make sure you split your batter evenly or else you will have two different sized cakes. 

Take a wide butter knife and putting the flat side perpendicular to the direction that you are swirling in, drag the knife around the pan.

Try not to scratch the edges, you could damage your pan or scrape off the grease, then it will be a challenge to get your cake out later.

Remember, you are swirling, not mixing. If you swirl too much you'll end up with a light brown cake and no swirl. 

Bake according to the instructions on the boxes. If the cooking times and temperatures differ, use the lower temperature and check on your cakes starting at the lowest time. 

Never just rely on looks to determine if your cake is done, use a kabob skewer or a toothpick. Insert the toothpick or skewer into multiple places near the center of the cake, if it comes out without any sticky batter stuck to it, then the cake's done.

Decorate your cake however you like.

You can choose to either tell your guests beforehand that the cake is swirled or you can let them find out when they eat it.