Ma’s Marble Cake (good with milk)
1 well-greased bottom part of a “Nu Wonder Baker” or 8” diameter old fashioned coffee cake pan. These cake pans are smaller in diameter than Bundt pans, and have larger center holes, and assume that the cake will be served the way it sits in the pan in the oven instead of being turned over. Let me explain again. The bottom of the cake takes the flat shape of the pan, and the top of the cake is rounded from rising.
Bundt cakes are baked, then the cake is turned out of the pan right onto the plate. Using the Wonder Baker, you turn the cake out onto a rack, let it cool completely, then turn it back onto a serving plate. This is so the cake can get a nice round top from the rising, and still have a flat bottom to sit on.
Preheat oven to 350 degrees
1 stick butter
2/3 cups sugar
2 tsp vanilla
1 cup whole milk
2 tsp baking powder
2 heaping cups flour
4 TB Nestlé’s Quik
My mother-in-law, who has a sunbeam mixer from the 60s, combines the first four ingredients and beats for 1 minute on medium.
1 cup whole milk:
Stir together, in separate bowl,
2 tsp baking powder, added to 2 heaping cups flour; add flour mixture to mixing bowl
Beat for 3 minutes
Pour batter into greased cake pan
Put Nestle’s quik on batter, one tablespoon at a time at 4 points spaced evenly around the pan over the batter:
Using a butter knife, work the Quik into the batter with vertical movements, so the chocolate powder almost disappears. This is your marbling. Don’t stir too much or instead of marble cake, you get brownish cake.
Bake in center rack of oven for one hour. Let cool in pan for 10 or 20 minutes, remove from pan, then cool cake on plate or cake rack.
Makes 10 servings