Vanilla & Chocolate Marbled Cake
A simple cake, to accompany the afternoon coffee or tea. From one of my oldest books, Nicolini "Que Cocinare Hoy" Love that book, stole my mom's for a while and then my mother in law gave me my own copy when i had Bianca. And just lately she send us the new edition with the same old recipes plus new ones, Nothing bits the classics. But this time for me and the kids.
8 oz butter (softened)
2 Cups White Sugar
1 Tablespoon Vanilla
4 Cups All Purpose Flour (sifted)
8 teaspoons Baking Powder
2 Cups Hot Milk ( 1 1/2 of evaporated milk + 1/2 Cup water)
3 Tablespoons of Cocoa
- Turn oven on to 350*F
- Prepare a bunt mold or the mold you plan on using, grease and floured it.
- At a high speed cream the butter until the color turns into a light yellow, add the sugar and continue creaming until sugar grains are most gone, it will even look lighter than before. Incorporate the vanilla and mix a couple more minutes.
- Add the eggs 1 at a time, break the egg and mix to incorporate, repeat until the 4 eggs had been fully incorporated.
- Sift flour and baking powder together, eyeball them in 3 parts. Add first the flour and incorporate with medium speed, then add half of the milk and incorporate with soft mixing. Repeat until you finish with flour.
- Separate 1/4 of the batter into a bowl. And into one of that, add the cocoa and mix thoroughly.
- Poor vanilla batter into your mold, , then circle the vanilla batter with a strip layer of chocolate batter and with a fork, twist the chocolate flavor inside the vanilla flavor.
- Bake at 350*F for about 45 minutes. Introduce a cake stick until comes out clean.
- Out to a wire rack for 15 minutes and turn upside down to a large plate.
Things to know:
- Oil can be use to grease the pan.
- if you like make a simple glaze to poor over your cake.
- variations: use food coloring.
- Great for sack lunches, just tightly wrap each piece with plastic wrap.
- Hide it from husband if you do not wanted gone!!!