ci Recipe Swap
Recipes for moist marble cakes are featured here
today. Anna Martin’s recipe is somewhat different than
the traditional marble cake. In her recipe, the dark part is
made with brown sugar, molasses and spices rather than
chocolate.
Martha Martin’s marble cake recipe suggests freezing
the cake and thawing several hours before serving for that
extra moistness. And a third recipe from Latitz calls for
canned chocolate syrup to add that extra goodness. So clip
them out and put them in a safe place, don’t lose your
marbles!
White part:
% cup shortening
1 cup sugar
2% cups cake flour
2 teaspoons baking powder
V* teaspoon salt
cup sweet milk
4 egg whites
1 teaspoon vanilla
Cream shortening. Add sugar gradually and beat until
vtiuffy. Sift flour, measure and add salt and baking
powder. Sift again. Add sifted dry ingredients alternately
with milk and flavoring. Beat thoroughly after each ad
dition. Fold in stiffly beaten egg whites.
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Phone 717-865-4526
Located Vz Mile South of Fredericksburg
Off Rt. 343 in Shirksville
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Mowditioners, Cutditioners - 7 & 9 Ft., Wheel Rakes,
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Dark part:
% cup shortening
1 cup brown sugar
4 egg yolks
% cup molasses
2 cups cake flour
1 teaspoon soda
V* teaspoon salt
1 teaspoon each of cinnamon and cloves
% teaspoon nutmeg
1 cup sour milk
Cream shortening. Add sugar gradually and beat until
fluffy. Add molasses and egg yolks. Beat until thoroughly
blended. Sift flour, measure and add soda, salt and spices.
Sift again. Add sifted dry ingredients alternately with
sour milk. Beat thoroughly after each addition.
Drop alternate spoonsful of each batter into a large,
greased tube pan to make a marbled effect. Bake at 350°
F. for 1 hour. Makes a very large moist cake.
3 cups flour
2 cups sugar
3 tablespoons cocoa
2 teaspoons soda
% teaspoon salt
3 A cup cooking oil
- 2 tablespoons vinegar,
1 tablespoon vanilla
2 cups cold water
% cup shortening
IVz cups sugar
2 teaspoons vanilla
2 eggs
s 3 cups cake flour
i r
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MOIST MARBLE CAKE
gam
We get our best ideas from you
built to last!
7:00 A.M -5:00 P.M. Daily,
Saturdays ti! Noon
Evenings by Appt.
Anna Martin, Reinholds
Business Hours:
Lancaster Farming, Saturday, May 31,1980—C13
3 teaspoons baking powder
% teaspoon salt
1 cup milk
Sift together the first ingredients, flour, sugar, cocoa,
soda and salt. Add cooking oil, vinegar, vanilla and cold
water. Mix well. Set aside and in another bowl, cream
together the shortening, sugar, vanilla and eggs. Sift the
cake flour, baking powder and salt and add the dry
ingredients to the creamed mixture with 1 cup of milk.
Mix well. Bake at 375° F. in a 15x10 inch pan. Frost when
cool and freeze. Remove the cake from the freezer several
hours before serving. Freezing gives the cake extra
moistness.
MOIST MARBLE CAKE
3 cups flour
2% teaspoons baking powder
% teaspoon salt
1 cup margarine, softened
2 cups sugar
5 eggs
1 cup milk
2 teaspoons vanilla
1 cup canned chocolate syrup
Grease and flour three 9-mch layer pans. Sift flour,
baking powder and salt together. Beat margarine in large
bowl with electnc beater until creamy. Beat in sugar, a
few tablespoons at a time, until light and fluffy. Beat in
eggs, one at a tune, continuing until mixture is light and
fluffy. By hand, add flour V* at a time alternating with the
milk and vanilla. Stir well after each addition. Pour % of
the batter into pans. Mix chocolate syrup in remaining
batter. Spoon on top,- draw spatula through the batter to
marbehze. Bake at 350° F. for 30 minutes.
M.K. Longenecker, Lititz
QUESTION: I would like a recipe for calazone, a meat or
cheese filling in a dough.
Del. dairy goat workshop
KENTON, Del. The teach dairy goat owners how
Delaware Dairy Goat to groom and show their
Association will sponsor a animals in preparation for
fitting and showing the Delaware State Fair.
workshop on Sunday, June 1, This year, on July 25, the
1 p.m. at the Kenton School State Fair will feature an
grounds, Kenton, Delaware, open dairy goat show for the
The function will also first tune,
include a covered dish For further information,
supper.
According to Delaware secretary of the Dairy Goat
extension dairy specialist Association, at 302/653-7132;
Dr. George Haenlem, the or Mildred Pernne,
purpose of the workshop is to president, at 302/653-7889.
I LAWN & 1
I GARDEN
\mitm mm
FRIDAY EVENING,
JUNE 13,1980
7:00 P.M.
To be held at the Lebanon Area Fairgrounds,
Southeast of Lebanon at the corner of Cornwall
and Rocherty Roads.
★ CLASSES *
STOCK
600,800,1000, & 1200 lb.
SUPER STOCK
1000 & 1200 lb.
I Entry Fee $5.00 per class I
? TROPHIES X
I ★ ★ -*FOR WINNERS* ★★ ★ ★ I
z For Information call I
a Joe Eckenrode 717-838-4863 I
f Food Available *
Admission 6 yrs. & up $l.OO J
Martha Martin, Kutztown
Donna Lencoski, Latrobe
contact Mary
comsA
1
Smith,