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Milk Chocolate Marble Loaf Cake

I was going through a stack of old magazines, pulling-out the recipes I want to keep before I put them in the recycle bin, and came across a recipe from Better Homes and Gardens for this simple cake.  I decided to bake one for dessert the other night and it turned-out quite tasty.  It’s not a dense, moist, sweet cake, rather, it’s a light, not-too-sweet, quick-bread sort of cake. Just right for a little nosh after dinner or with a cup of coffee for breakfast.  The best part is that I was able to use up some of the leftover Halloween candy we still have.

Milk Chocolate Marble Loaf Cake

4 large eggs, room temperature

1 1/2 cups of sugar

6 Tbsp. unsalted butter (I used salted because it’s what I had on hand)

1/2 cup milk

2 tsp. vanilla

1 3/4 cups of all purpose flour

1 tsp. baking powder

1/4 tsp. salt

3 oz. milk chocolate, chopped (I used 1 regular size Hershey bar and 4 snack size bars, which roughly equals 3 oz.)

Preheat oven to 350 degrees.  Grease and flour a 9X5X3 inch loaf pan (standard size), set aside.

Whisk together the eggs, sugar, butter, milk and vanilla.  In a separate bowl combine the flour, baking powder and salt.    Stir the flour mixture into the egg mixture, until just combined. Using a double-boiler, a bowl over a simmering sauce pan or a glass bowl in the microwave, melt the chocolate.  Transfer roughly a third of the cake batter (a generous cup) to the bowl with the melted chocolate and mix well.  Drop 1/4 cup of plain batter into the loaf pan and top with 2 Tbsp. of chocolate batter, repeating until all the batter is in the loaf pan.  (Do not stir the batters together.  That way, the marbling effect will be greater.)  Bake in the center of the oven until a toothpick comes out clean, approximately 55-65 minutes.

You could use a deeper chocolate than milk chocolate, such as semi-sweet, bittersweet, or even a combination of chocolates if you want a more “in your face” chocolate punch.  You could also leave this cake in its pure vanilla state and serve with sliced strawberries and whipped cream.  Either way, I don’t really think you could go wrong.

Once again, I think this is a pretty economical cake that most folks would have the ingredients on hand for in a well-stocked baking pantry.  If you have any tasty (and economical) favorites, please share!

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About sugarshellandbutterknife

I am a work-at-home mother of two, daughter K who is 16 and son N who is 12. I live in a 1956 mid-mod ranch with my children and the love of my life, J. We're slowly renovating our house on a budget and love all things DIY. I hope to make this a place where frugal-minded folks like myself can exchange ideas, gain inspiration and find encouragement to tackle whatever life throws our way.

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