This is a very simple one layer, marbled sheet cake that is perfect to feed a crowd. Old fashioned goodness that was terrific for my son’s First Holy Communion.
My kitchen was quite cold when I made the cake, so the melted chocolate crisped up a bit when it was cut through the cool batter. I actually liked the way it turned out with the slightly crunchy swirl.
1 ounce unsweetened chocolate, melted and cooled
1 3/4 cup sifted cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
1 cup sugar
Buttercream Icing (recipe follows)
1. Preheat oven to 325℉.
2. Sift together the flour, baking powder, and salt. Stir in oil, milk and vanilla and beat until batter is very smooth.
3. In another bowl, beat the eggs until thick and foamy. Gradually add sugar and continue beating until well blended.
4. Fold egg and sugar mixture thoroughly into batter. Drizzle chocolate over the batter then cut through batter several times to give a marbled appearance.
5. Pour batter into a greased and floured 13 x 9 inch baking pan.
6. Bake for 35 to 45 minutes. Cool then frost with buttercream icing.
Serves 12 to 20
Recipe from Diana’s Kitchen
6 cups confectioners’ sugar
1 lb butter, softened
2 tsp vanilla extract
2 to 4 Tbs whipping or heavy cream
1. In a large bowl, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
Small Black have a new album, ‘Limits of Desire’, coming out on May 13th.
Here is the first single, “Free At Dawn”. I love how Josh Hayden Kolenik’s vocals glide over the rhythmic instrumentation.
And if you love Brooklyn, here is the song in a video tribute to the borough.
Check out Small Black on the band’s Website, where you can buy their older music and pre-order the new record.