Zebra Bundt Cake
1½ cups sugar
6 large eggs
1½ cups milk (whole, 2 or 1 percent)
1½ cups vegetable oil
1½ teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
¼ to ⅛ teaspoon salt
4½ tablespoons Dutch-process cocoa powder, sifted to remove lumps
In the bowl of an electric mixer, beat together the eggs and sugar until light, about 2 minutes. On low speed, blend in the milk, oil, and vanilla until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on medium speed until the lumps are gone. (I first added about half, did a few mixes on low, then added the rest and went up to medium when the dry ingredients weren't going to fly out.) Remove 3 cups of the batter and pour into a 4 cup measuring cup (see note). Add the sifted cocoa powder and mix very thoroughly.
Preheat oven to 350 degrees. Grease your Bundt pan generously with Pam with flour or Baker's Joy. At the base of the Bundt (point closest to you), spoon about 3 tablespoons of the vanilla batter in one spot (it will spread). Then spoon about 3 tablespoons of the chocolate batter in the center of the vanilla batter. Continue alternating batters like this until you run out of batter. It will spread and fill out the rest of the pan while keeping this pattern. Bake the Bundt for about 45 - 55 minutes, or until a toothpick inserted comes out clean. Let the Bundt cool for about 20 minutes in the pan, then invert it onto a cooling rack. Let cool completely.