Recipe - Marble Cake With Chocolate Whipped Cream Frosting

4 Eggs; separated
2 cup Sugar
1 teaspoon Vanilla
Three fourths cup Oil
1 cup Orange juice or water or
milk; (I always make it
with Tropicana it's
definitely best with orange
juice)
2 cup Flour
3 teaspoon Baking powder
One fourth teaspoon Salt
2 ounce (squares)semisweet
chocolate; melted
2 tablespoon Butter; melted

FROSTING
1 pt Whipping cream
1 cup Icing sugar
One half cup Cocoa powder

Source: Second Helpings (Edited by Norene Gilletz my favorite cookbook
author!) (Time consuming, but worth it!)

Beat egg yolks with sugar and vanilla until light. Beat in oil. Combine dry
ingredients and add to the mixture alternating with the orange juice. Beat
egg whites until stiff. Fold into batter. Remove One half of batter and fold in
butter/chocolate (melted together and cooled). Pour batters (alternating
chocolate and vanilla) into a lightly greased tube pan. Cut through with a
knife to swirl.

Bake at 350 for 1 hour and 10 minutes (until toothpick is dry).

Cool completely. Cut in half (into two layers). Frost middle, then place
top back on, and frost outside. Keep refrigerated.

Chocolate Whipped Cream Frosting: Whip cream to soft peak stage. Add sugar
and cocoa (slowly) and continue beating until whipped.
Posted to JEWISHFOOD digest by cindy.entis@pharma.Novartis.com on Apr 30,
1998