I’ve made a ton of cakes before but none of them have ever turned out as grand as this marbled masterpiece. You can serve this cake with ice cream, a dusting of powdered sugar, or even a dollop of whipped cream. Whatever tickles your fancy, sweetheart. And remember, those sorority girls who made all of those cakes for the frat boys? Well, let’s just say the frat guys got them back by leaving ice cream sundaes all over their house 🙂
This recipe turns out perfectly!
Ingredients
1 cup caster sugar
3 heap full Crisco tablespoons
3 Eggland’s Best eggs
1 cup TruMoo milk
2 cups Gold Medal all-purpose flour
1 tablespoon Clabber Girl baking powder
1/2 teaspoon Morton salt
1 teaspoon McCormick vanilla
2 tablespoons Hershey cocoa powder
Instructions
1. Heat your oven to 180 C and grease a tube pan.
2. Drop into the sieve 1 cup of the flour and then put the baking powder and salt then the second cup of the flour and sift very well removing any lumps and set aside.
3. Cream the sugar with the Crisco/butter till it’s fluffy, then slowly add the eggs one by one with the electric mixer.
4. Now alternate between tablespoons of the dry ingredients and the milk using a wooden spoon.
5. Drop the vanilla and again mix with your wooden spoon.
6. Reserve a cup of the batter above and mix well with the cocoa powder.
7. Pour your mixture into your pan and drizzle the cocoa mixture till you have the marble effect.
8. Bake for 35 minutes on the lower thermostat of the oven and for another 10 minutes using the upper thermostat.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This cake is the perfect dessert to take to potlucks or family gatherings.