Mrs. Brandenburg’s Chocolate Marble Cake

This recipe is a third prize winning chocolate marble cake recipe Mrs. Elizabeth Brandenburg submitted to The Dayton Herald that was published on November 17, 1910.

This recipe sounds rather simple to make.  It starts with mixing a cake batter, then simply taking 1 cup of the batter out and adding chocolate to the batter to make it brown.  Then, we would pour some of plain batter into the pan.  Following that, we would place the chocolate batter on top and then pour the rest of the plain batter on top.

There are no pan size, oven temperature, or cooking time for the recipe.  However, it looks like this would fill a 9″ cake pan and I generally cook my cakes at 350 degrees.  I would start checking around 25 minutes to see if it is cooked through.

Recipe

One cup butter, 2 cups of A sugar, 1 of sweet milk, whites of 5 eggs beaten, 2 teaspoons baking powder, added to three cups of lfour, sift and stir in small quantity at a time.  Take out  teacup, add it to 5 teaspoons grated chocolate moisten with milk and flavor with vanilla; pour a layer of the white batter into the baking pan, then drop the chocolate batter with a spoon in spots and spread the remainder of the white batter over it.

Chocolate frosting for top of cake – Beat the white of one egg stiff, add enough powdered sugar to make stiff, beat well, add tablespoonful cocoa and spread over top and sides.

Mrs. G. Brandenburg, 108 Woodland-ave., Dayton – The Dayton Herald – 17 Nov 1910

Print

Mrs. Brandenburg's Chocolate Marble Cake

A prize winning chocolate marble cake recipe from 1910

Course Cake

Cuisine American

Keyword Chocolate

Prep Time 30 minutes

Servings 8 people

Ingredients

• 1 cup butter
• 2 cups sugar
• 1 cup milk
• 5 egg whites
• 2 tsp baking powder
• 3 cups flour
• 5 tsp grated chocolate
• 1 tsp vanilla
• 1 egg white for frosting
• 1 tbsp cocoa powder for frosting
• powdered sugar for frosting - enough to make stiff

Instructions

1. One cup butter, 2 cups of A sugar, 1 of sweet milk, whites of 5 eggs beaten, 2 teaspoons baking powder, added to three cups of lfour, sift and stir in small quantity at a time.

2. Take out  teacup (of the batter), add it to 5 teaspoons grated chocolate moisten with milk and flavor with vanilla; pour a layer of the white batter into the baking pan, then drop the chocolate batter with a spoon in spots and spread the remainder of the white batter over it.

3. Chocolate frosting for top of cake - Beat the white of one egg stiff, add enough powdered sugar to make stiff, beat well, add tablespoonful cocoa and spread over top and sides.

Recipe Notes

This recipe doesn't have an oven temp or cooking time.  I would suggest cooking at 350 degrees and start checking at 25-30 minutes to see if it is done.