Clementine loved desserts. This is one of her favorites. The recipe was published in How America Eats by Clementine Paddleford. (NY: Scribner’s and Son), 1960 and in Hometown Appetites by Kelly Alexander and Cynthia Harris (NY: Gotham), 2008
Grandmother Caroline Paddleford’s Marble Layer Cake
4 cups sifted cake flour — be sure to use “cake flour” not self-rising or regular flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 eggs, separated
1-1/2 cups whole milk
2 ounces unsweetened chocolate, melted
Preheat oven to 350 degrees. Grease and flour 2-9 inch cake pans.
Sift flour, baking powder, and salt into a large bowl.
In a separate bowl, cream butter and sugar thoroughly. Add vanilla. Beat in well-beaten yolks. Add flour alternately with milk, beating until smooth after each addiction. Fold in the stiffly beaten egg whites.
Divide batter in half. To one half, add chocolate and stir in. Put into layer pans, alternating spoonfuls of light and dark batters. Gently drop the pans a few inches onto the counter to settle the batter. Gently smooth tops of layers with spatula. Bake 18 to 25 minutes or until a toothpick inserted into the center of the layer comes up dry. Put layers together with fudge frosting and frost outside of cake.
Yield: 9-inch layer cake
4-1/2 cups confectioner’s sugar
3/4 cup cocoa powder
12 tablespoons unsalted butter, melted
3/4 cup hot, freshly brewed coffee
1 tablespoon vanilla extract
Sift confectioner’s sugar and cocoa together into a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition until frosting is smooth.