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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a good cake for birthday parties, can be served with whipped cream and fruit, frosting it is also good, or take it up a notch and cut the top off and scoop out some of the middle and fill with ice cream before replacing the top (make sure to keep it cold!) Found this in an old Better Homes and Garden Cookbook from the 1960's and made it for my Dad's birthday. Ingredients:
2 1/4 cups sifted cake flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 cup salad oil |
7 egg yolks |
3/4 cup cold water |
1 teaspoon vanilla |
7 egg whites |
1/2 teaspoon cream of tartar |
1/4 cup boiling water |
2 tablespoons sugar |
2 ounces unsweetened chocolate squares |
Directions:
1. Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
2. Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
3. In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
4. Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
5. Remove 1/3 of the batter to a separate bowl.
6. Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
7. Gently fold chocolate mixture into 1/3 portion of batter.
8. Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
9. Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
10. Invert cake in pan and cool completely before removing from pan.
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