Chocolate marble cakes are so retro. I love the combination of vanilla and chocolate together. I made mine gluten free. Next time I will make sure I swirl the batter together a little better.
|I found this 1953 Better Homes and Gardens cookbook at an antique store while visiting family in Va during our Christmas vacation. It is in amazing condition. The pictures inside are bright and almost cartoon like. So fun!|
Chocolate Marble Loaf Cake
1/3 cups non hydrogenated shortening
1 cup sugar
1 teaspoon vanilla
2 cups sifted cake flour or gluten free flour with xanthum gum
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
3 stiff beaten egg whites
1 1-oz square unsweetened chocolate, melted
1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water
1/4 teaspoon baking soda
Cream shortening and sugar together until light and fluffy. Add vanilla. Sift flour, baking powder, and salt together. Add to creamed mixture alternating between the milk and flour, a small amount at a time beating until smooth after each addition. Fold in egg whites. Combine melted chocolate, dissolved coffee and baking soda together. Add this to half the batter. Alternate light and dark batters by spoonfuls in a greased and floured 10x5x3in loaf pan. Swirl the batter around with a knife or skewer. Bake at 350 about 45-60 minutes or until toothpick comes out clean. Cool and frost or serve as is.
I made a simple chocolate ganache to frost my cake. You can see Amelia couldn't wait to taste it.