Buttery Marble and Shredded Chocolate Bundt

  Serves 12-16 

Chocolate paste:
4 tablespoons cocoa
3 tablespoons unsalted melted butter

  Cake:
1 cup melted,
unsalted butter
2 1/4 cups sugar
5 eggs
4 teaspoons vanilla
1 1/2 cups milk
zest of one orange, finely minced (optional)
3 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 1/2 teaspoons baking powder
1/2 cup finely grated semi-sweet chocolate (optional)

Glaze (optional):
3/4 cup confectioner's sugar
1/4 cup cocoa
1/4 teaspoon vanilla
4-6 tablespoons water

  Preheat the oven to 350 F.
Generously grease a 10 inch or 12 cup Bundt pan or 9 or 10 inch tube
or angel cake pan or two 6 cup Bundt pans.  
butter if mixture is too stiff.  
For cake, blend the melted butter with the sugar until light and fluffy,
scraping bowl often. Blend in eggs and stir in vanilla, milk and orange zest.
  In a separate bowl, whisk together the flour, salt, baking soda
and baking powder and add to the wet ingredients.
Remove one-third of batter to a smaller bowl.
Stir chocolate paste into this to make a chocolate batter
and add to this the grated chocolate or miniature chocolate chips.
Spoon alternating portions of white and chocolate batter into prepared pan.
You can do this by using a spatula or a soup spoon to disperse dollops.
To further marble the cake, run a butter knife through batters and gently swirl.

   Bake cake 55-60 minutes until cake tests done - i.e. cake seems firm when gently pressed.
Let cool 15-20 minutes in pan before inverting onto wire rack.
Dust with confectioner's sugar or glaze.

  Glaze:
stir together confectioner's sugar, cocoa, vanilla and water to make a thick, pourable glaze.
For Bundt style cake, invert cake before glaze. Drizzle over top over top of cake.