CHOCOLATE AND VANILLA MARBLE CAKE
Use a loaf pan.
200 g. softened butter or margarine
1½ cups sugar
2 packets vanilla sugar
3 cups self-rising flour, sifted
1 container yogurt (or juice or Rich’s pareve cream) 2 Tbsp. milk or water
2 Tbsp. cocoa powder
3 Tbsp. milk or water
Add the butter to the bowl of an electric mixer and mix at high speed. Gradually add the sugar and vanilla sugar while mixing for 2 or 3 more minutes. Gradually add the eggs. Mix until smooth.
Lower the speed and gradually add a little flour, then a little yogurt, then 2 tablespoons of milk. Continue adding a little more flour and milk while mixing. Pour half of the mixture into the pan.
In a small bowl, mix the cocoa powder with 3 tablespoons of milk. Add it to the second half of the mixture and mix well. Pour the dark mixture on top of the light mixture in the pan. Take a spoon or skewer and stick it into the mixture. Then use the skewer to make a figure-8 in the mixture, which will swirl the dark and light parts of the mixture together.
Bake in an oven that has been preheated to 170ºC or 180ºC for 45-50 minutes. Let the cake cool on a wire rack.
If you’d like to make the cake lower in fat, you can use applesauce in place of oil.
Level of difficulty: Easy. Time: 30 minutes. Status: Dairy.