Prep 20 mins
Cook 1 hr
This recipe took on a life of its own; I have not made it in years and years. My sister-in-law, to whom I gave it decades ago, just told me her grandchildren request it regularly! So I tried it again in my quest for the perfect marble cake, and sure enough, I was sitting on it all along! I use trans-fat free margarine, in tubs, suitable for baking.
- 1 cup margarine
- 2 cups sugar
- 3 eggs
- 1 cup milk
- 1 1⁄2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup chocolate syrup
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon vanilla
- Cream margarine and sugar very well.
- Add the eggs, one at a time.
- Combine milk and 1 1/2 teaspoons vanilla; add alternating with flour, baking powder and salt, sifted together. Beat well after each addition.
- Grease and flour 10" tube pan (or two large loaf pans).
- Turn 2/3 of the batter into the pan.
- To the remaining 1/3, add chocolate syrup mixed with baking soda and salt. Blend well and pour over batter in pan.
- Bake at 350 F for one hour or until done.
This was basically an average pound cake -- what put it over the top was how well it turned out! I was a bit disappointed that it didn't "swirl" more, but that's my fault, not the fault of the recipe. I've never made a marble cake using chocolate syrup... I wonder what would happen if I poured the batter in the pan and then just swirled the syrup through it?? I used soymilk to keep it nondairy, but otherwise followed the recipe exactly, and it turned out well. Thanks for posting!