1/2 lb. butter
4 egg yolks
1 1/2 c. sugar
2 c. self-rising cake flour
1 sm. can Hershey's chocolate syrup
1/2 c. milk
1 tsp. vanilla
4 egg whites

Cream the butter, egg yolks and sugar together, mixing well. Add the flour, milk and vanilla. Beat the egg whites until stiff and gently fold into the mixture.

Grease and flour an angel food or bundt pan. Set aside 3/4 cup of batter. Pour the rest of batter into the greased pan. Add chocolate syrup to reserved batter and blend well. Pour dollops of this onto white batter. Using a knife cut and swirl the chocolate batter into cake to marbleize. Bake at 350 degrees for 1 1/4 hours.

After cake has cooked, sprinkle it with confectioners' sugar or blend 1 cup confectioners' sugar with 2 tbsp. milk and drizzle over cake.