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1
Preheat the oven to 350F.
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2
I used my Kitchen-aid mixer to cream the butter, vanilla and sugar together. Then keep it running while you add the egg yolks slowly. Set aside.
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3
In a seperate bowl, mix together the flour, baking powder and salt. Then add it alternately with milk into the creamed mixture. Beat it together.
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4
Then fold in the beaten egg whites (I've never actually made a cake that said to add the egg whites seperately from the yolks, but I'm going to pretend it made a difference because I don't actually know. It seemed like the thing to do, after looking at approximately a billion cake recipes).
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5
Then turn the batter into a greased/buttered pan. I used a 10 inch round pan. Ok. Now leave your cake for a bit.
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6
Get your chocolate chips, and melt them in a double boiler with a bit of butter. I didn't have a double boiler, so I used a glass bowl set over a small pot of water. Don't turn your heat too high. Melt the chocolate slowly until it's all melted and yummy. Now, take it over to your cake, and using a spoon or a butter knife, plop little globs (between a teaspoon and a teaspoon and a half) all over the top surface of your cake. My little globs looked like slugs, and suddenly I wasn't hungry for cake. But that's okay, because I fixed it. When it looks like you've got enough chocolate on your cake (you probably won't use all the chocolate), take a butter knife and swirl it around in the pan, creating a marble effect. Be sure the knife goes all the way to the bottom of the pan, and go through all the little chocolate 'slugs'. Add more chocolate at the end if you think you didn't add enough yet.
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7
Then, stick it in the preheated oven. It might take longer than 30 minutes, so you'll have to keep an eye on it. If you decide that you're crazy, and would like to bake a wedding cake, you'll need to triple the recipe and split it between three pans, a 14 inch a 10 inch and a 6 inch. And do that twice, so you have two layers of each size.
