Chocolate Matcha Bundt Cake

I actually didn't make this in a budnt pan because I didn't have 1hr&15min to wait for this to bake so I used a 9x13 brownie pan and cut the bake time to about 30 minutes. It came out pretty well. I didn't do as good a job creating the marble look because I just dumped the entire chocolate mixture first and then the matcha mixture and sort of stirred the two together. It got all mixed up and the matcha green ended up looking more brown. Don't let the looks deceive you. It really is a delicious cake. Of course you have no idea what I am talking about because I didn't take any pictures. Maybe next time I'll do better..


Chocolate Matcha Bundt Cake
http://www.bakerella.com/bundt%E2%80%A6-whats-matcha/

Chocolate Mixture
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt

Matcha mixture
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt

Wet ingredients
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla

Preheat oven to 325 degrees.
Grease and flour (or cocoa) a 10 or 12 cup Bundt pan. (If using a 10-cup pan, you can reserve any extra batter for cupcakes.)
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
In another small bowl, do the same for the matcha mixture.
Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
Bake for about 1 hour and 15 minutes.