2 c. sugar
1 c. butter, softened
3 1/2 c. cake flour
1 c. milk
1 1/2 tsp. double-acting baking powder
2 tsp. vanilla
1/4 tsp. salt
4 eggs
1/4 c. cocoa

About 4 hours before serving or day ahead:

Grease 10-inch tube pan; set aside.

In large bowl with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until light and fluffy. Add flour and remaining ingredients except cocoa; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high, beat 4 minutes.

Preheat oven to 350 degrees. Remove about 2 1/2 cups batter to medium bowl. With wire whisk or fork, beat cocoa into batter in medium bowl until well blended. Alternately spoon vanilla and chocolate batters into prepared pan. With large spoon, cut and twist through batters to obtain marbled effect.

Bake 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. With spatula, loosen cake edge from pan. Remove cake from pan; cool completely on rack. Makes 16 servings.