Author Notes: Recently I discovered this recipe in my mother's album of her favorites. It originated with our neighbor, Regina, who was a Czech refugee who had endured and survived Hitler's death march, moved to New York City after the war and then became a mail order bride to a chicken farmer who lived next to us in Petaluma.She was a fabulous cook and baker. I don't think I can remember a time that this marble cake was not on her counter ready for us to sneak a slice. I usually leave it real plain jane, but I have included a orange glaze for those who like a little extra sweetness and sugary crunch. —dymnyno
Makes: 1 cake
3/4 cup Crisco or butter
2 cups white sugar
1 cup milk
3 cups sifted flour
3 3/4 teaspoons baking powder
1 teaspoon orange extract(or vanilla)
2 tablespoons chocolate( unsweetened cocoa powder)
Orange glaze: 1 cup powdered sugar, 1 tablespoon grand marnier, 2 tablespoons fresh orange juice and the zest of 1 orange (blood orange if you can find one) Simply put all in a little pot and heat until melted and clear and pour over the cake.
- Mix the butter, sugar, milk, flour, baking powder and orange extract together.
- Add the eggs, one at a time and mix well.
- Put one third of the batter in another bowl and add the chocolate and mix thoroughly.
- In a tube or bundt pan,(I recommend a non stick tube pan) put a layer of half of the white batter. Then pour in all the chocolate batter, and then, the rest of the white batter.
- Bake at 350 degrees for about an hour, but check for doneness after 45 minutes. Ovens are all different!
- Remove from pan. Regina never frosted her cake , nor do I. However, I have added a grand marnier glaze for those who would like a little extra sweetness and crunch of sugar.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Holiday Confection