MARBLE CAKE

1/4 cup unsweetened cocoa powder
1/4 cup hot water
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1 teaspoon vanilla
2 eggs
1 1/2 cups sugar

Combine the cocoa powder and water and stir until smooth. Cool.

Sift together the flour, baking powder and salt. Add the oil, milk and vanilla; beat until it forms a very smooth batter.

In a separate bowl beat the eggs until thick and foamy. Gradually add the sugar and continue beating until very well blended. Fold this egg and sugar mixture thoroughly into the batter. Drizzle the cocoa mixture over the batter. With a spoon cut through the batter several times to give a marbled appearance. Pour into 2 waxed paper lined 9-inch layer pans.

Bake in a moderate oven, 375 degrees F, for 25 to 30 minutes. Cool in pans on rack for 10 minutes. Then turn out and remove paper. Frost cooled cake with Glossy Chocolate Frosting.

GLOSSY CHOCOLATE FROSTING

2 1/4 cups sugar
3 squares (1-oz. each) unsweetened chocolate
1/2 cup Parkay Margarine
1/4 teaspoon salt
1/2 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla

Combine sugar, chocolate, margarine, salt, milk and syrup. Cook, stirring frequently, to 232 degrees F, or until a little of the mixture forms a very soft ball when dropped in cold water. Remove from heat and cool to lukewarm (110 degrees F). Add the vanilla. Beat until thick enough to spread.

Makes 1 (2-layer, 9-inch) cake
From: Recipelink.com
Source: Recipe booklet: 20 Wonderful Cakes, Kraft Foods Company, 1955