As part of my cake decorating project for 4H, I had to show someone how to bake a cake. I chose to show my sister, who is also taking a cake decorating project, how to make a marble cake. I didn’t realize how some things just come naturally to a person who has been baking for a while, like how I know exactly where things are and how to measure them out. I really enjoyed teacher her though and had a good time doing it. Another thing that I have to do is donate cupcakes to a 4H garage sale, I think I am going to do more of an exotic flavor than vanilla this time. As for my yeast bread baking project, I am also donating bread to the garage sale, but haven’t decided which recipe I am going to make. Today or tomorrow, I think I am going to make soft pretzels for the project. I will put some pictures of the finished decorated cake up when it gets there.
Marble Cake from the Family Fun website
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/3 cups buttermilk, at room temperature
1 cup semisweet chocolate chips
Lightly butter a 9- by 13- inch cake pan and dust it with flour, knocking out the excess. Heat your oven to 350º.
Combine the dry ingredients by sifting the flour, baking powder, baking soda, and salt into a large bowl. Set the mixture aside.
Melt the chocolate in the microwave or on the stovetop according to the package directions. (Chocolate chips retain some of their shape when melted, so be careful not to overheat or burn them.) Stir the chips until they are smooth, then cool them to lukewarm, about 9 minutes.
Using an electric mixer, cream the butter and sugar on medium-high speed, adding the sugar gradually, until the mixture is light and fluffy. Beat in the eggs one at a time, first breaking them into a separate dish to ensure that no eggshells get in the batter. Add the vanilla extract and blend briefly.
Add about a third of the dry ingredients to the creamed mixture, beating on low speed until the batter is evenly blended. Next, beat in half of the buttermilk until it is evenly blended. Continue in this manner, adding another third of the dry ingredients, the rest of the buttermilk, then the rest of the dry ingredients, beating well after each addition.
Transfer the chocolate to a medium mixing bowl, then add 2 cups of the batter. Thoroughly fold in the chocolate.
Transfer a little more than half of the remaining plain batter to the prepared pan, spreading it evenly with the back of a spoon. Using another large spoon, make 3 wide, lengthwise rows of chocolate batter on top, as shown. Switch back to the plain batter and use what’s left to fill between the chocolate rows.
To create a swirled pattern in the batter, draw the top edge of a table knife across the rows, working from side to side. For best results, be sure not to remove the knife from the batter as you work.
Bake the cake on the center rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes