FROSTED MARBLE CAKE


When I first started baking, this was one of my favorites. It was always mysterious, how it became marbelized. My sister Kathy loved the chocolate frosting.


1/2 c. butter or margarine
1 c. sugar
1-1/4 t. vanilla
2 c. sifted cake flour
2 t. baking powder
½ c. milk
½ c. egg whites (about 4)
2-1/4 squares unsweetened chocolate, melted
3 T. water
Rich Chocolate Frosting
1/4 c. chopped pecans


1. Cream butter; add 1 c. sugar gradually, beating until light; add vanilla.

2. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in stiffly beaten whites.

3. Divide batter in half. Add remaining sugar to chocolate and water; stir until thick; cool; blend into half the batter.

4. Alternate light and dark layers in greased, waxed-paper-lined 9 x 5 x 3-inch loaf pan. Cut through with knife to improve marbling.

5. Bake in moderate oven, 350°, about 1 hour.

6. Turn out on rack; remove paper; cool. Frost; sprinkle with nuts.


Rich Chocolate Frosting

1-1/2 sifted confectioners sugar
3 squares unsweetened chocolate, melted
2-1/2 T. hot water
3 egg yolks
1/2 t. vanilla
1/4 c. soft sweet butter

1. Add half the sugar to the chocolate. Mix well, add water and remaining sugar.

2. Beat in egg yolks gradually. Add vanilla and butter, and beat until well blended.

3. Spread on top and sides of cake.

 

 

   
       
       


 


NINA LAMB'S
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