Ingredients

A tin condensed milk (milk-maid) / 75 ml (3 cup milk)  
60 gms (3 cup oil)
tbsp sugar
125 gms (IV4 pressed cups) maida ,
tsp level soda-bicarb.
1 tsp level baking powder
1 tsp vanilla essence
a baking tin of 7' diameter

Procedure

1. Prepare an eggless cake mixture: Sift maida with soda-bicarb, and bakingpd. Keep aside. Mix sugar and oil. Add milk-maid. Beat well. Add milk. Mix well. Add essence. Add the maida gradually beating well after each addition. Beat well for 3-4 minutes till the mixture is smooth and light.
2. Divide the mixture into two equal parts.
3. To one part add 1 level tbsp of cocoa powder. Mix well.
4. Grease and dust a cake tin.
5. Put half of the chocolate cake mixture in half the tin.
6. On the other half side of the tin, put half of the plain mixture.
7. Put the left over plain mixture on the chocolate mixture and vice-versa.
8. Smoothen the top, pushing the mixture backwards from the centre to make a slight depression in the centre.
9. Bake for 1 hour in a preheated oven at 150°C.