• Preparation Time 30 minutes
  • Baking Time 40 minutes
  • Makes 10 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tbsp vanilla extract
  • ½ tsp almond extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 1/3 cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ¼ cup cocoa powder, sifted

Serving Size: 10 servings


Serving Size: 10 servings

  • Preheat oven to 350°F (180°C). Grease a 9” (23 cm) round cake pan.
  • Cream butter and sugar in a medium bowl, using an electric mixer, until light and fluffy. Add eggs, vanilla and almond extract. Beat well.
  • Mix flour, baking powder and salt in a separate large bowl. Beat in half of dry ingredients to butter mixture. Add evaporated milk and remaining dry ingredients. Mix well.
  • Divide batter in half. Stir cocoa into half of batter until well combined.
  • Drop approximately 3 tbsp (45 mL) of vanilla batter into the centre of prepared pan, allowing it to spread. Drop 3 tbsp (45 mL) of chocolate batter into the centre of vanilla batter and allow it to spread. Continue alternating using 2 tbsp (30 mL) of batter at a time, until batter is done.
  • Bake in preheated oven for 35 to 40 or until a toothpick inserted in centre of the cake comes out clean. Cool 10 minutes, then remove from pan.


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