marble cake (with chocolate icing).
Some of you asked for the recipe of last night’s cake, so here it is!
Adapted from the Better Homes and Gardens Cook Book, 12th ed.
You will need:
3/4 cup butter, softened
2 3/4 cups all-purpose flour (I used white unbleached flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons vanilla
1 1/4 cups buttermilk
3/4 cup chocolate syrup (I used homemade. Try it. It is simple, easy, requires only a few ingredients – of which you can choose the degree of natural-ness [is that a word?] – and it tastes infinitely better than store-bought varieties.)
Chocolate Icing (recipe following)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
In a small mixing bowl combine chocolate syrup and reserved 2 cups batter. Stir until well-combined. Pour chocolate batter over vanilla batter in pan. Use a table knife to swirl the batter – one “slice” around the pan through the middle of the batter is sufficient.
Bake in a 350 degree (F) oven about 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Icing.
(I doubled the recipe, so am giving you the measurements for a doubled batch. Trust me. You’ll thank me for it later.)
You will need:
1 cup semisweet chocolate chips
4 tablespoons butter
2 tablespoon honey (the original recipe called for light-colored corn syrup, but again – trust me.)
1/2 teaspoon vanilla
Heat all in a small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.