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.

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

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