While cleaning the kitchen at work, I found a  bundt cake mold. It made me think of working years ago in the The Drake Swiss Hotel's bakery, specifically a cake we made called "Marmor Gugelhupf." It's not a yeasted or baking powder cake, no, no, no! It's a traditional marbled confection, rich in butter, eggs, sugar and chocolate. I quickly whipped up one for the staff. In hindsight, I didn't consider the size of the mold. But what came out was memories. I have a load of these Austrian formulas I'll revisit soon. Meanwhile, lets make some coffee, slice up a piece, and enjoy.