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.
* 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.