Marble Cake

Look out! It's chocolate & vanilla and...oh no it's Thing 4!

Thing 4, much like me, loves his sweets. One of his favorites is Entenmann's Marble Cake. When I came by this recipe, I decided to give it a try. The cake wasn't overpoweringly sweet but a rather delicate blend of chocolate and vanilla. However, I did notice that it had a certain... muffin like texture which reminded me of eating cornbread. Perhaps I beat it too long. Should this be a basis for rejection? Well, it all depends on personal preference. I for one relished my slice of cake and its crumbly goodness.

Marble Cake (Serves 6)
Preparation time: 20 minutes
Total Cooking time: 1 hour

Ingredients
1 vanilla bean or 1 teaspoon natural vanilla extract
6 1/2oz (13 tablespoons) unsalted butter, chopped
1 cup caster (superfine) sugar
3 eggs
2 1/4 cups self rising flour
3/4 cup milk
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons warm milk, extra


Directions

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 25x11x7.5cm (10 x 4 1/2 x 3in) loaf (bar) tin and line the base with baking paper.
• If using the vanilla bean, split it down the middle and scrape out the seeds. Put the seeds (or vanilla extract) in a bowl with the butter and sugar and, using electric beaters, cream the mixture until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, then fold it into the creamed mixture alternately with the milk until combined. Divide the mixture in half and put the second half into another bowl.
• Combine the cocoa powder and warm milk in a small bowl and stir until smooth, then add to one half of the cake mixture, stirring to combine well.
  
• Spoon the two mixtures into the prepared tin in alternate spoonfuls. Using a metal skewer, cut through the mixture four times to create a marble effect.
• Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Notes:
- This cake will keep stored in an airtight container for 3-4 days. It's also suitable to freeze.
- I divided my batter into a 9" round cake tin which baked for about 20- 25 minutes and a 4" round tin which baked for about 40mins. I filled the 4" tin three quarters of the way full which is why it took longer to bake. The 9" tin was filled only half way (perhaps less?).