CHOCOLATE MARBLE CAKE

3 cups sifted Swans Down Cake Flour

3 tsp Calumet Baking Powder

1/2 tsp salt 3/4 cup butter or other shortening

2 cups sugar

3/4 cup milk

1 tsp vanilla

6 egg whites, stiffly beaten

3 squares Baker's Unsweetened Chocolate, melted

4 tbsp sugar

1/4 cup boiling water

1/4 tsp soda

Recipe: Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, in small amounts, beating well after each. Add vanilla. Fold in egg whites quickly and thoroughly. To melted chocolate, add sugar and boiling water, stirring until blended. Then add soda and stir until thickened. Cool slightly. Divide batter in two parts. To one part add chocolate mixture. Put by tablespoons into two greased 9-inch layer pans, alternating light and dark misture. Then with knife cut carefully through batter once in a zigzag course. Bake in moderate oven (375F) 30 to 35 minutes. Spread Hungarian Chocolate Frosting between layers and over cake.

FROSTING (Using egg yolks). Combine 3 squares Baker's Unsweetened Chocolate, melted, 1 1/2 cups confectioners' sugar, and 2 1/2 tablespoons hot water; blend, Add 3 egg yolks, one at a time, beating well after each. Add 4 tablespoons butter, a tablespoon at a time, beating thoroughly after each amount.

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