Marble Pound Cake November 11, 2008Posted by Paula Erbay in Desserts.
The original recipe for this moist cake was called “Miracle Cake”. It was named for Miracle Margarine, which had six cubes to the pound. As Miracle Margarine is no longer available, those of us who remember this cake fondly have been trying to recreate it. A couple of us even wrote to the company that made it for a replacement suggestion – to no avail.
So, after many trials, I have found the recipe below to be the closest to my childhood memory. I even tried using fancier chocolates, but found good old fashioned Nestle’s Semi-Sweet Morsels are the best. Be sure to use good quality pure extracts, I get mine from Penzey’s (see Links).
1 lb Sweet (unsalted) Butter,
Challenge Whipped (8oz to the tub)
1 lb Powdered Sugar
6 Eggs, large or jumbo (by weight about 12oz)
3 C Cake Flour
1 tsp Vanilla Extract
1 tsp Almond Extract
6 oz Chocolate Chips, semi-sweet
Lightly grease and flour a 9×13 cake pan – or use PAM with flour for baking
Beat the butter and powdered sugar until light and fluffy. Add 1 egg at a time, incorporate prior to adding the next egg. Blend in vanilla and almond extracts. Mix in the flour, one cup at a time, and the dash of salt. The batter should be thick, but still light and fluffy.
Place chocolate chips in the top of a double boiler. Stir until all the chips have melted. Note: I usually melt the chocolate chips while whipping the butter. Then keep it over the hot water, but off the heat, until ready to use.
Pour about 2/3 of cake batter into prepared pan, spread gently. Mix the remaining 1/3 of cake batter into the melted chocolate. Pour the chocolate batter over the top of the white batter – marble slightly with your spoon or spatula; you don’t want it perfectly even.
Bake in a preheated oven at 350 degrees for 45 minutes.
Cool in pan. Cut into small squares and serve “as is” – no frosting or powdered sugar required!