14 tbsp/200 g butter, softened
2 C/240 g flour
1 tsp baking powder
1/8 tsp salt
3/4 C/150 g sugar
1 package Dr Oetker vanilla sugar/1 tsp vanilla*
1 orange rind, grated
2 tbsp milk or cream
1 tbsp rum
1 tbsp cocoa powder
Generously butter a kugelhopf pan or bundt cake pan, set aside. Preheat oven to 350 F/175 Celsius.
Mix flour, salt and baking powder in a bowl, set aside.
In a large bowl, beat butter and sugar until sugar dissolves, and butter is pale and creamy, about 3 minutes. Add eggs, one at a time, then vanilla sugar and orange rind. Add 1 tbsp milk, 1 tbsp rum, and flour mix, mix until combined. Transfer 3/4 of batter in the prepared pan.
In a small bowl, mix cocoa powder with the remaining 1 tbsp milk. Add cocoa mix to remaining batter, and transfer on top of batter already in the pan. Swirl chocolate batter with yellow batter with a butter knife.
Bake the cake for about 35 minutes, or until tester comes out clean. Cool cake in pan for 10 minutes, then cool on rack. When cake is cool, dust with powdered sugar.
*you can find vanilla sugar at Cost Plus/World Market, or make your own by scraping the seeds from a vanilla bean in 1/2 cup of sugar. Keep in glass container in cool place.