Chocolate Marble Layer Cake

Ingredients

• 3 cups sifted Swans Down Cake Flour
• 1 teaspoon vanilla
• 3 teaspoons Calumet Baking Powder
• 6 egg whites, stiffly beaten
• 3 squares Baker’s Unsweetened Chocolate, melted
• 4 tablespoons sugar
• 14, cup boiling water
• 14, teaspoon soda
• 34, cup butter or other shortening
• 2 cups sugar
• 34, cup milk
• 14 teaspoon salt

Method

1. 1

   Sift flour with baking powder and salt.

2. 2

   Cream butter and sugar until light.

3. 3

   Add flour and milk alternately.

4. 4

   Fold in egg whites.

5. 5

   Mix chocolate with sugar and boiling water, then add soda.

6. 6

   Divide batter, add chocolate to one part, and alternate in pans.

7. 7

   Bake at 375°F for 30-35 minutes.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 26. The excerpt below is the record exactly as published.

CHOCOLATE MARBLE LAYER CAKE — very light and tender, with a rich frosting which keeps moist. See recipe on the back of this page. BAKER’S CHOCOLATE **Clever women for gen- erations have cooked with this superb fla- vored, rich, smooth chocolate. Here’s the reason why!”’ You can depend on Baker’s Chocolate. Itis always the same. Since 1780 it has been made continuously at the same place ...under the same trademark... according to the same high standards of perfection. It is one of the oldest products in the United States — and the first name in chocolate. Baker’s Chocolate contains all the pure chocolate richness of the choice cocoa beans from which it is made. Nothing what- soever is added, nothing 1s re- moved. That is why Baker’s Chocolate always gives such luscious real chocolate flavor ...such rich, red-brown color... such smoothness and gloss. To get the finest flavor in un- sweetened cooking chocolate or in sweetened varieties to eat and to cook with, ask your gro- cer always for Baker’s. CHOCOLATE MARBLE LAYER CAKE (See photograph on preceding page) 3 cups sifted Swans Down Cake Flour 1 teaspoon vanilla 3 teaspoons Calumet Baking 6 egg whites, stiffly beaten Powder* 3 squares Baker’s Unsweetened 14 teaspoon salt Chocolate, melted 34, cup butter or other shortening 4 tablespoons sugar 2 cups sugar 14, cup boiling water 34, cup milk 14, teaspoon soda Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with miik, in small amounts, beating well after each. Add vanilla. Fold in egg whites quickly and thor- oughly. To melted chocolate, add sugar and boiling water, stirring until blended. Then add soda and stir until thickened. Cool slightiy. Divide batter in two parts. To one part add chocolate mixture. Put by tablespoons into two greased 9-inch layer pans, alternating light and dark mixtures. Then with knife cut carefully through batter once in a wide zigzag course. Bake in moderate oven (375° F.) 30 to 35 minutes. Spread Hungarian Chocolate Frosting between layers and over cake. *T his recipe has been developed with Calumet Baking Powder. If another baking powder is used, adjust the propertions as recommended by the manufacturers. HUNGARIAN CHOCOLATE FROSTING. (Using egg yolks) Combine 3 squares Baker’s Unsweetened Chocolate, melted

Cook this with the app: pantry check, scaling, and the assistant.