Pretty Marble Cake Recipe
Ingredients
| 1/2 cup solid vegetable shortening | ||
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Cake flour | 2 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 4 egg whites, stiffly beaten | ||
| Unsweetened chocolate square | 2 , melted | |
| Water | 3 Teaspoon | |
Directions
Cream shortening.
Gradually add 1 1/4 cup (310 mL) of the sugar replacement, beating until light and fluffy.
Beat in vanilla.
Sift the dry ingredients together.
Add dry ingredients alternately with the milk to the creamed mixture. (Begin and end with the dry ingredients.) Fold in the stiffly beaten egg whites.
Divide batter in half.
Now add remaining sugar replacement to melted chocolate in a saucepan.
Blend in water.
Cook and stir over low heat until mixture becomes thick.
Allow to cool and then blend into half of the batter.
Alternate layers of light and chocolate in well greased, waxed paper lined 9 x 5 x 3 in. (23 x 13 x 7 cm) loaf pan.
Cut through layers of batter to produce a marbling effect.
Bake at 350°F (175°C) for 60 minutes or until done.
Turn out onto rack, remove paper, and cool completely.
Gradually add 1 1/4 cup (310 mL) of the sugar replacement, beating until light and fluffy.
Beat in vanilla.
Sift the dry ingredients together.
Add dry ingredients alternately with the milk to the creamed mixture. (Begin and end with the dry ingredients.) Fold in the stiffly beaten egg whites.
Divide batter in half.
Now add remaining sugar replacement to melted chocolate in a saucepan.
Blend in water.
Cook and stir over low heat until mixture becomes thick.
Allow to cool and then blend into half of the batter.
Alternate layers of light and chocolate in well greased, waxed paper lined 9 x 5 x 3 in. (23 x 13 x 7 cm) loaf pan.
Cut through layers of batter to produce a marbling effect.
Bake at 350°F (175°C) for 60 minutes or until done.
Turn out onto rack, remove paper, and cool completely.
Chef
