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Transcription:
Carnival Marble Cake
MADE BY BETTY CROCKER "Double-Quick" NEW METHOD
Cuts your mixing time in 1/2;
no creaming . . . no egg-beating!
Have all ingredients room temp. (70 to 75°). (Short-
ening soft, not melted.) Preheat oven to 350° (mod.).
Grease and flour 2 9-in. diameter, 1 1/2-in. deep,
layer pans. Sift Gold Medal Flour before measuring.
Measure all ingredients accurately (level) before start-
ing to mix.
Sift together in a bowl . . { 2 1/8 cups (2 cups plus 2 tbsp.)
sifted GOLD MEDAL
"Kitchen-tested" Flour
* 1 1/2 cups sugar
† 3 1/2 tsp. double-action bak-
ing powder
† 1 tsp. salt
Add . . . . . . . . . . . . . . . . . . . { 1/2 cup high grade vegetable
shortening
1 cup milk
1 tsp. flavoring
Beat vigorously with spoon for 2 min. by clock (about
150 strokes per min.). You may rest a moment when
beating by hand; just count actual beating time or
strokes. Or mix with an electric mixer on slow to
medium speed for 2 min. Scrape sides and bottom of
bowl frequently.
Add . . . . . . . . . . . . . . . . . . . 1/2 to 2/3 cup unbeaten egg
whites (4 large)
Continue beating 2 more min., scraping bowl frequently.
Pour about 2/3 of batter into prepared pans.
To remaining batter add { 1 sq. unsweetened chocolate
(1 oz.), melted, mixed with
1/4 tsp. soda
2 tbsp. warm water
1/4 tsp. red food coloring,
if desired.
Mix until well blended (about 1/2 min.). Pour chocolate
batter here and there over white batter. Cut through
batter several times with knife for marbled effect.
Bake 25 to 30 min. in moderate oven. (350°). When cool,
frost with your favorite white icing.
*TO SAVE ON SUGAR: Use 3/4 cup sugar and 3/4 cup white
corn syrup. Reduce milk to 3/4 cup plus 1 tbsp. Add
syrup with milk to dry ingredeints.
† If you use Self-Rising Flour, omit the baking powder and salt.