• Preheat Oven to 350℉
• Grease and Flour a Bundt or Gugelhupf pan. Don't skimp on this, or the cake will stick.
• Put the Butter, Sugar, and pinch of Salt in the bowl of your mixer. (Add Vanilla Sugar now if using) and beat on medium high for 5 minutes. Scrape down occasionally. You want it to get light and fluffy.
• Add the eggs one at a time. Beat well after each one.
• Add the ¾ cup Eierlikör and Vanilla extract +1 tsp sugar (if using), beat 30 seconds
• Slowly add the dry ingredients, Flour, Cornstarch, and Baking Powder. Beat until fully combined. Scrape down the sides and under the beaters. Beat another 30 seconds.
• Pour ½ to ⅔ of the Vanilla batter into the prepared baking pan. Set aside for a moment. (The more vanilla in the pan, the less chocolate you will have. Less chocolate will also have a stronger chocolate flavor)
• To the remaining batter in the mixing bowl, addthe cocoa powder and ½ cup Eierlikör. Beat slowly to combine. Be sure to scrape the sides of the bowl and under the beaters.
• Pour the chocolate batter over the vanilla batter.
• With a spatula/spoon/knife create a marbled effect by swirling the spatula or spoon through and up under the batter. You don't want to mix it completely, just give it a swirl. (Almost like folding in egg whites)
• Bake in the preheated oven at 350℉ for 50 minutes
• Remove the cake from the oven and let cool on a rack for 10 minutes before turning it out of the pan. Then let cool completely before icing.

Glaze the Cake

• Whisk powdered sugar and Eierlikör in a bowl until smooth. Drizzle over the COOLED cake.
• Alternatively, sprinkle the cooled cake with powdered sugar and serve