Not to be a grammarian, but shouldn't the word be marbleD? Or marbleiZED? But marble cake it is, and this loaf combines the two great flavors of chocolate and vanilla. I think I fell in love with the idea of something marbleized when I visited Florence in 1987. At Il Papiro, the gorgeous papers, stationery sets, and journals were and still are all created by hand by Italian artisans. The undulating swirls, rhythmic and beautiful, delight the eye.
adapted from Martha Stewart Baking Handbook
1¾ cups flour
2 teaspoons baking powder½ teaspoon salt
1½ sticks (6 ounces) butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
⅔ cup milk
¼ cup cocoa powder, sifted
3 tablespoons sugar, extra
1½ tablespoons milk, extra
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan.
In a small bowl, combine the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy, about 3 minutes. Add the eggs and vanilla and beat well, scraping down the sides of the bowl as needed. Add the flour mixture and milk, and mix until combined. Divide the mixture in two. Stir in the cocoa, extra sugar and milk through one portion.
Spoon the batters into the loaf pan in 2 layers, alternating spoonfuls of vanilla and chocolate batters to simulate a checkerboard.
Bake for 40-50 minutes, or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Turn out onto a wire rack and let cool completely.
This post is linked to Mouthwatering Monday, Tempt My Tummy Tuesday, Delectable Tuesday