German Marble Kuchen
Yield
1 cakePrep
25 minCook
65 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¾ | cup |
chocolate syrup
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 3 | large |
eggs
unbeaten |
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vanilla extract
|
|
| 177 | ml |
chocolate syrup
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 3 | large |
eggs
unbeaten |
|
| 473 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
butter
|
|
Directions
Sift flour with baking powder and salt.
Cream butter thoroughly, gradually add sugar, creaming until light and fluffy.
Blend in eggs, one at a time, beating well after each.
Combine milk and vanilla.
Add alternately with dry ingredients.
Blend thoroughly after each addition.
Pour ⅔ of batter into 10 inch tube pan, greased on the bottom.
Blend into remaining batter the chocolate syrup and baking soda.
Pour chocolate batter over white batter.
Do not mix.
Bake at 350℉ (180℃) for 45 minutes.
Place a sheet of aluminum foil on top and bake for 20 or 25 more minutes.
