Marble Cake
Yield
1 cakePrep
15 minCook
40 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chocolate chips
|
*
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
cake flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chocolate chips
|
*
|
| 158 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Melt chocolate over hot water; set aside.
Cream shortening and sugar thoroughly.
Add eggs, one at a time, beating after each addition.
Add sifted dry ingredients alternately with combined milk and vanilla.
Beat until smooth after each addition.
Mix melted chocolate with ½ of the batter.
Pour ⅓ of the plain batter into greased and floured 9-cup Mini-Bundt pan.
Pour half of chocolate batter on top of the plain.
Repeat, finishing with plain batter.
Cut a zig-zag pattern through the batter with a knife.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
Cool 15 minutes before removing from pan.
Sift confectioners' sugar lightly over top.
