Orange-Apricot Chocolate Swirl Cake

Ingredients

• 13 cup light oil
• plus
• 2 teaspoons light oil
• 23 cup sugar
• 34 teaspoon vanilla
• 1 large egg
• plus
• 2 egg whites
• 1 orange
• rind of
• finely grated
• 1 cup sifted unbleached all-purpose flour
• plus
• 2 tablespoons sifted unbleached all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 34 cup low-fat buttermilk
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons semi-sweet chocolate chips
• 12 cup fruit only apricot jam (or preserves)
• 3 tablespoons finely chopped toasted pecans
• 1 ounce semisweet chocolate

Instructions

1. Preheat oven to 375F.
2. Generously grease 10-inch round cake pan with 2 teaspoons oil; set aside.
3. Beat 1/3 cup oil and sugar in bowl, then add egg, egg whites, vanilla, and orange rind; beat on high for 2 minutes.
4. Sift together flour, baking powder, and baking soda.
5. Turn mixer speed to very low, and alternately add in the flour mix and all but 1 tablespoon buttermilk.
6. Beat just until the batter is blended.
7. Take 1/2 cup of this vanilla batter and combine in a separate bowl with the reserved buttermilk.
8. When smooth, stir in the cocoa, then the chocolate chips.
9. Pour 1/2 the vanilla batter into prepared pan.
10. Drop the chocolate batter by spoonfuls onto the vanilla batter, marbling slightly with a knife.
11. Drop spoonfuls of the apricot jam onto the batter (careful not to let the jam touch sides of pan).
12. Spoon remaining vanilla batter over the jam and spread to edges of the pan.
13. Top with pecans.
14. Bake 30-35 minutes.
15. Let cool 10 minutes before turning onto serving plate, pecan side up.
16. Melt remaining chocolate chips and drizzle over top of cake.