About this recipe:With new books means new recipes to try. This is a really soft and moist chocolate lemon marble cake from the Hershey's collection. I've always loved marble cake for its old-fashion and simple appeal. I remember that during my childhood, marble cake is one of my Mom's favorite cake to bake. It's one of the many, many, many lovely things that I remember so fondly of her. And I miss her. Deeply. I amended a couple of things from the original recipe. I reduced the amount of sugar, omitted the use of shortening and went all butter instead. I also used the creaming method for mixing instead of the slightly vague method in the recipe. Below is based on my amended version and it turned out perfect. I also recommend using buttermilk rather than sour milk (two options the book gave) as the latter may give a slightly acidic after taste on the tongue.
Sieve the flour, baking powder and 1 tsp baking soda in a bowl. Add in salt.
In a separate bowl, use an electric mixer to cream the butter and 1 cup sugar until fluffy. Add the eggs one at a time and beat well.
Then, add in the flour mixture and buttermilk alternately, and be sure to mix well after each addition. Scoop out half of the batter into a separate bowl.
In another separate bowl, stir together cocoa, remaining 1/3 cup sugar, remaining 1/4 tsp baking soda and water.
Blend in the cocoa mixture into a bowl of the divided batter. Mix in the lemon rind and juice in the other half of the batter.
Scoop spoonful of chocolate batter into the baking pan and then followed with the lemon batter, until the pan is filled 3/4. Then use a skewer to 'swirl and run' the batter a few times to get the marbling pattern inside.
Bake in pre-heated oven at 375 F for 40 mins or until inserted skewer comes out clean.
* The recipe in the book uses a 12-cup capacity fluted bundt pan to bake this cake. I wanted mini cakes for giveaways so I baked in three mini rectangular pans. Remember to grease and flour the bundt pan. For flat-bottom pans, lining it with baking paper will do.