Black and Gold Marble Cake Recipe

3 tablespoons hot water

2 tablespoons sugar

2 ounces unsweetened chocolate, melted

¾ teaspoon baking soda

2 ½ cups sifted cake flour

1 ½ teaspoons baking powder

1 teaspoon salt

1+2/3 cups sugar

¾ cup butter, at room temperature

¾ cup buttermilk or sour milk

1 teaspoon vanilla

3 large eggs

Preheat the oven to 350 degrees. Grease and flour the bottoms and sides of 2 round, 9” layer cake pans. Stir the hot water and 2 tablespoons sugar into the melted chocolate until smooth; add ¼ teaspoon baking soda and blend well.

Measure the sifted flour, baking powder, salt, ½ teaspoon soda and 1+2/3 cups sugar into a sifter. Put the softened butter into a bowl and stir in the sifted flour mixture. Add the buttermilk and the vanilla; mix until all of the flour is dampened, then beat for 2 minutes at medium speed on the electric mixer. Add the eggs; beat for 1 minute longer. Pour half of the batter into a bowl and add the chocolate mixture to it; blend well.

Put spoonfuls of the batter into the prepared pans alternating the mixtures. Then take a knife and cut through the batter once in a zigzag pattern. Bake for 30 to 35 minutes or until tester comes out clean. If desired, fill and frost with fudge frosting.

Source: “Baker’s Chocolate and Coconut Favorites”, General Foods Kitchens, 1962