This Marble Cake Will Satisfy Any Craving For Chocolate Or Sugar!
This is another recipe that came from Adele Hochheiser. Adele Hochheiser was my mother’s wonderful best friend, and she was like a second mother to me. Adele was a terrific cook and baker. I have wonderful memories of going over to the Hochheiser house, walking into Adele’s kitchen, and smelling the enticing aroma of either something cooking or baking in Adele’s oven. My mother loved Adele’s marble cake, and of course my mother got the recipe from her. This became one of the standard recipes that my mother baked for the Jewish New Year holiday of Rosh Hashana. My father and I really loved this cake, but my mother adored this cake. When I ask my mother which cake recipe is her all time favorite one, she always says, “The marble cake.” This cake is a little on the heavy side, but it is GOOD. My mother and I have had some great laughs through the years about how much we love this cake despite its slightly heavy and dry texture. We always say, “But it just tastes so good!” My mother and Adele baked this cake in a 9 x 13 pan, but I when I started baking it, I discovered the cake came out moister when I baked it in a tube pan. So that’s the pan I use. When I bake it, I usually cut it into thirds, wrap it, and of course deliver some to my mother. She keeps it in the freezer, and takes it out sparingly, because she doesn’t want to use it up. I’m feeling guilty right now, because I know her supply is running out, and I need to replenish it. I’d better get on the job!
- 3/4 cup (1 1/2 sticks) unsalted butter or Fleischmann’s margarine, at room temperature (I usually use butter)
- 2 cups granulated sugar
- 4 extra large eggs, at room temperature
- 3 cups unbleached flour, sifted (sift, then measure)
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
- 3 oz. unsweetened chocolate (I use Baker’s or Nestle’s squares)
- 1 1/ 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Grease a tube pan with removable sides well with butter or margarine.
In mixing bowl, put flour, baking powder, and salt; set aside. In a small microwave safe bowl, put the squares of chocolate, and then melt on a low power level in the microwave. Add the 1/2 teaspoon pure vanilla extract to the melted chocolate, and mix with a rubber spatula. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter or margarine. Add the sugar and cream until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add the 1 remaining teaspoon vanilla, and mix, just until blended. Add the dry mixture alternately with the milk in three or four additions, scraping down the bowl one or two times.
Take out about 1/3 of vanilla batter and put in a bowl. Add the melted chocolate to it, and mix with a rubber spatula.
Pour all of vanilla batter into prepared tube pan. Then put dollops of chocolate batter on top of vanilla until you have used up the chocolate batter. Take a knife and swirl the chocoate batter through the vanilla batter. Do not overswirl at this point, because you want the chocolate cake to be chocolate, and you want the vanilla cake to be vanilla. Bake about 50 minutes until the cake just starts to separate from the sides of the pan and a toothpick comes out clean. Cool the cake on a wire rack about 1 1/2 hours until completely cool. Run a knife around the edge of the pan and around the inside tube. Then lift the cake up off of the sides holding the tube. Then cut it in half, and with a metal spatula, lift each half off the bottom of the pan onto a serving plate.
Note: This cake freezes well. Wrap it in halves or thirds in plastic wrap and then in aluminum foil, and then put in plastic freezer bags. When you have company, take out 1/3 or 1/2 , slice it, and put slices in an overlapping pattern on a serving plate.
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