Marbled Cake

Ingredients

• Flavor with 1 teaspoon vanilla
• Spices, or chocolate, as preferred
• dark batter

Method

1. 1

   Make a white cake, using batter like watermelon cake.

2. 2

   Divide the batter, using two-thirds for white and one-third for dark.

3. 3

   Put into deep pan with tube, first a layer of white, then a layer of dark, alternating until batter is all used, making three layers of white and two of the dark batter.

4. 4

   Before putting the cake in oven, take a knife and cut the cake around in circles, starting from the tube, cutting through to the bottom of pan, but being careful not to let touch the pan.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 30. The excerpt below is the record exactly as published.

Marbled Cake.—Make a white cake, using batter like watermelon cake. Flavor with 1 teaspoon vanilla. Divide the batter, using CAKES. 55 two-thirds for white and one-third for dark. Spices, or chocolate, as preferred, may be used to color the dark part. Put into deep pan with tube, first a layer of white, then a layer of dark, alternating until batter is all used, making three layers of white and two of the dark batter

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