LOVELIGHT CHIFFON MARBLE LAYER CAKE

2 eggs, separated
1 1/2 cups sugar
2 1/4 cups sifted cake flour, such as Softasilk
3 teaspoons baking powder
1 teaspoon salt
1/3 cup Wesson Oil
1 cup milk
1 1/2 teaspoons vanilla
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
2 tablespoons boiling water
Quick Fudge Frosting (recipe follows)

Heat oven to 350 degree F (moderate). Oil lightly and dust with flour 2 round layer pans, 8 x 1 1/2-inches deep, or 9 x 1 1/2-inches.

Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until very stiff and glossy.

Sift remaining sugar, flour, baking powder, salt into another bowl. Add Wesson Oil, half of milk, and flavoring. Beat 1 minute, medium speed on mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk, egg yolks. Beat 1 more minute, scraping bowl constantly.

Fold in meringue. Measure half of batter into another bowl.

Mix together cocoa powder, the 2 tablespoons sugar, water until smooth. Blend into one half of batter. Spread enough light batter into pans just to cover bottom. Pour dark batter here and there over light batter. Cover with light batter. Repeat until all batter is used.

Bake layers 30 to 35 minutes. Cool. Frost with Quick Fudge Frosting.

QUICK FUDGE FROSTING
(Enough for 2-layer 8- or 9-inch cake)

2 squares (1 ounce each) unsweetened chocolate
1/4 cup Wesson Oil
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla
2 cups sifted confectioners’ sugar
1/8 teaspoon salt
1 egg yolk (pasteurized)

Melt chocolate in Wesson Oil in 1-quart saucepan over low heat. Add sugar and water; bring to boil over medium heat, stirring constantly. Boil 1 minute or until mixture thickens.

Remove from heat and stir in vanilla, confectioners’ sugar and salt. Beat until smooth and creamy. Add egg yolk. Beat occasionally as mixture cools and is of spreading consistency.

Makes 1 (2-layer) cake
From: Recipelink.com
Source: Recipe booklet: Quicker Ways to Better Eating - The Wesson Oil Cook Book, The Wesson Oil and Snowdrift Co., 1955

Hi Irasema,

I think we're getting closer with this recipe. Please let us know if it's similar to the one you're looking for.

Happy Baking!

Betsy