Serves: 8
Total Calories: 271
1 Place the oven rack in the lowest third of the oven. Preheat the oven to 325°F. Grease and flour a 10-inch tube pan and tap out the excess flour.
2 In a large bowl, sift together the flour, baking powder, and salt.
3 In another large bowl, with an electric mixer, beat the eggs on medium speed until thick and pale yellow, about 5 minutes. Slowly beat in the sugar a tablespoon at a time. Continue beating 2 minutes more.
4 Gradually beat in the oil and extracts. Fold in the flour in 3 additions, alternately adding the milk in two additions.
5 Remove about 1 1/2 cups of the batter and place it in a small bowl. Set aside. Scrape the remaining batter into the prepared pan.
6 Fold the melted chocolate into the reserved batter. Place large spoonfuls of the chocolate batter on top of the batter in the pan. To swirl the batter, hold a table knife with the tip down. Insert the knife blade down through batter, running it gently all around the pan at least 2 times.
7 Bake 40 minutes or until the cake is golden brown and a toothpick comes out clean when inserted in the center. Let cool on a rack 10 minutes.
8 Invert the cake onto the rack and remove the pan. Turn the cake right-side up on another rack. Let cool completely. Serve immediately, or cover with an inverted bowl and store at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marble Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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