Old Fashioned Chocolate Marble Fudge Cake
Marble Fudge Cake
My mother always made me a good old-fashioned marble fudge cake for my birthday. It was always my favorite. Now my own kids ask for the same cake for their birthdays. It's the best of both worlds, yummy moist yellow cake laced with rich deep chocolate fudge cake. Top it off with your favorite ice cream and you can't find a better party pleaser.
Photo: Nancy Oram
A Vintage Old Fashioned Chocolate Marble Fudge Cake Recipe
3/4 cup shortening
2 cups sugar
4 eg whites
1/2 teaspoon salt
3-1/4 cups cake flour
3 teaspoons baking powder
1-1/2 cups liquid
2 teaspoons vanilla
2 squares melted baking chocolate
1/4 teaspoon soda
1. Cream the shortening, add the sugar gradually and cream well.
2. Add the unbeaten egg whites one at a time, and beat into the mixture.
3. Sift the flour once before measuring.
4. Mix and sift the flour, baking powder and salt together and add alternatively with the liquid.
5. Add the vanilla.
6. Add the soda to the melted chocolate. Divide the batter into 2 parts, adding chocolate mixture to one of the parts.
7. Drop the batter by teaspoonfuls into a floured and greased cake pan alternating a spoonful of the white batter with a spoonful of th chocolate batter until all is used.
8. Bake and frost with special icing.
TIME: Bake 50 minutes.
TEMPERATURE: 305 degrees F, moderate oven.
SIZE OF PAN: One large pan 12-1/2 x 8-1/2 inches, or two loaf pans 4 x 8 inches.
Icing for Marble Cake
Make White Boiled Icing (below):
1. Reserve 3 tablespoonfuls of icing, spread the rest over top and sides of cake.
2. Melt 2 squares chocolate and add the reserved icing. Pipe this chocolate over white icing in 1/4-inch strips about 1 inch apart. Then draw a knife quickly across through the strips at 1-inch intervals. This gives a wavy, marbled effect.
2 cups sugar
3/4 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
1. Boil the sugar, water and cream of tartar together until syrup spins a thread, 238 degrees F.
2. Pour hot syrup over the stiffly beaten egg whites and beat wtih egg beater constantly.
3. Add the vanilla and continue beating with spoon until the mixture is fluffy and will hold its shape.
4. If icing does not set so that it will stay on the cake, add 2 or 3 tablespoonfuls of co confectioners' sugar, a tablespoon at a time, until stiff enough.
5. Spread on cake.
6. Sufficient icing for between layers and on tp and sides of 2 layer 8-inch cake or top and sides of Angel Food Cake.
Photo: Amazon (see below)
Same idea as marble cake, but makes a bolder statement when made with checkerboard cake pans.
Using a Prepared Cake Mix for Marble Fudge Cake
I have to admit that I almost always use a cake mix these days for making Marble Fudge Cake. I've used all the major brands, but in my opinion, Duncan Hines is noticably superior.
Photos used with permission are credited in individual modules. Every other photo on this lens resides in original form in my personal collection.