Marble Bundt Cake

The cyclist has taken a liking to a certain cake shop. Call me crazy, but I can't justify spending $40 on a cake (unless maybe $40 in quarters were baked inside). Here is our version of the marble bundt.

Vanilla Batter
1 yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside.

Chocolate batter
1 chocolate cake mix (I prefer a darker chocolate version)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside.

Grease and flour TWO standard size bundt pans (I like "Pam for baking" as it greases and flours in one easy spray).
Using two cookie scoops or large spoons, alternate the two batters in a single layer in the pans. Go back around putting a scoop of vanilla on top of the chocolate scoops and vice versa.
Bake in a preheated 350 degree oven for about 50 minutes, or until a tester comes out clean.
Let cool in pan on wire rack for 10 minutes. Remove from pan and cool to room temperature on rack.

Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup butter, softened
1/4 cup vegetable shortening (this helps the frosting to harden)
1 t vanilla
7-8 cups powdered sugar

Blend on high until you get the desired consistency. You want it thick.

To frost, spoon frosting into a gallon freezer bag. Snip off the corner (start small and test it until you get the desired thickness). Frost cake in back and forth fashion.