Marble Cake

Heat oven to 350(F). Sift together the cake flour, baking powder, and salt, set aside. Using the butter wrapper, butter an 8 1/2 x 4 1/2 x 2 1/2 inch glass loaf pan, set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing to incorporate after each one. Stir in vanilla and almond extracts.

Add the dry ingredients, alternating with the buttermilk, starting and ending with flour. Set aside one-third of the batter.

In small bowl using rubber spatula, combine cocoa powder and 6 T boiling water. Mix until smooth. Add mixture to reserved one-third of batter. Stir until well combined.

Fill the prepared pan by alternating large spoonfuls of the vanilla and chocolate batters, simulating a checkerboard pattern. Run a wooden skewer or paring knife through batter in a circular motion. Bake until cake tester comes out clean, 40-50 minutes. Remove to wire rack and cool, invert after 5 minutes. Cool for about 30 minutes. Spoon glaze on slightly cooled cake, letting it drip down the sides. Let the glaze dry about half an hour, slice and serve. Store in a airtight container, up to four days.

GLAZE:
Makes about 1/3 cup

1 1/2 tbl unsalted butter, room temp
1/2 cup confectioners' sugar
4 tsp whole milk, at room temp

In a small bowl using a wooden spoon, combine the butter, confectioners' sugar and milk. Stir til smooth and pourable.

Makes 8 1/2 x 4 1/2 x 2 1/2 inch loaf


*This is a recipe I printed out a few years ago (Dec 1999). I'm not sure where it came from but it sounds delicious!