This cake from Better Homes and Gardens Magazine October 1940 was a great success with the family. Marble cake is the best of both worlds—tender yellow cake with distinct chocolate swirls, offering a delightful combination of flavors and textures.
This version uses chocolate bar squares not cocoa powder and incorporates stiff-beaten egg whites for a lighter texture.
The only change I made was to put the icing on top of the cake and not all over.
1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
2 cups cake flour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
3 stiff-beaten egg whites
1 1-ounce square un-sweetened chocolate, melted
2 tablespoons hot water
¼ teaspoon soda
- Cream shortening and sugar; add vanilla.
- Add sifted dry ingredients alternately with milk.
- Fold in egg whites.
- Separate mixture evenly into two bowls
- Combine chocolate, water, and soda
- Add to one half the batter.
- Alternate light and dark batter by spoonfuls into greased 4- by 8-inch loaf pan.
- Bake in moderate oven (350°) 1 hour.
- Cool and frost with; Creamy Chocolate Frosting:
- Heat 1/4 cup water and 2 tablespoons butter
- Add 1/2 teaspoon vanilla and 2 1-ounce squares melted unsweetened chocolate
- Add 2 cups confectioners' sugar; beat to a spreading consistency.
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| Magazine Illustration and Recipe |
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| Better Homes and Gardens Magazine October 1940  |
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