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Marble Cake, Mother's (P, TNT)
Source: Frieda Adelman
Yield: 1 bundt cake or 2 Loaf Cakes (4" X 9")

3 cups flour
1/2 lb. (2 sticks) unsalted margarine
2 tsp. baking powder
2 cups sugar
1/2 tsp. salt
4 eggs
1 cup pareve creamer
2-1/2 tbsp + 1/4 tsp. almond extract, divided*
3/4 cup chocolate syrup
1/4 tsp. baking soda

1 cup chocolate chips
1-2 tbsp. shortening (must be shortening, to obtain correct consistency)

Make Cake:
Mix dry ingredients (flour, baking powder, salt) together. In a separate bowl, cream the margarine and sugar together, then add eggs. Fold in half of dry ingredients, then add half of the creamer, then the other half of the dry ingredients, then the other half of creamer.

Add 2-1/2 tbsp. almond extract. Set aside.

Mix together chocolate syrup, baking soda, and 1/4 tsp. almond extract. Grease pan(s) with shortening then flour lightly. Pour half of batter into pan(s). Add chocolate mixture into remaining batter and mix well. Pour new chocolate mixture into pan(s). DO NOT MIX.

Bake in 350°F oven 40-50 minutes until a toothpick inserted comes out dry. Cool completely.

Make Icing:
Place chocolate chips and shortening into pyrex liquid measuring cup with a pour spout. Set the cup into a pot of hot water. Stir until melted and mixed. (I suppose this would work in the microwave without water). While still hot and melted, pour over cooled cake. Let cool and set (takes 3 hours) before serving or covering.

*the secret ingredient is all this almond extract. Use only 2 tbsp. if you are using real as opposed to imitation almond extract.

Poster's Notes:
Here is my mother-in-law's (A.H.) Marble Cake recipe. The frosting uses melted chocolate chips. You can also use this frosting to coat fruit. We love this cake very much. I now know why my mother-in-law baked it so much, as one receives such wonderful responses from people who eat it. She died almost 5 years ago and people still get wistful when they talk about this cake, if I haven't made it for them.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A